Bread spread with homemade basil pesto, filled with chicken breast, tomato, melting mozzarella and fresh arugula, then pan-toasted. A satisfying lunch sandwich.
Ingredients
Instructions
- 1
Toast the pine nuts in a dry skillet over low heat for 2-3 minutes until lightly colored.
- 2
For the pesto, blitz the basil leaves, pine nuts, garlic, Parmesan, olive oil and salt in a food processor for 1 minute into a coarse sauce.
- 3
Thinly slice the cooked chicken breast; slice the tomato and mozzarella into rounds.
- 4
Spread pesto on one side of each bread slice. Layer chicken, tomato and mozzarella on four slices and top with the others.
- 5
Cook the sandwiches in a cast-iron skillet or sandwich press over medium heat, pressing lightly, for 3-4 minutes per side until toasted and the cheese melts.
- 6
Open the sandwiches, tuck in the arugula, cut diagonally in half and serve warm.
Nutrition
Per serving
| Calories | 678 kcal |
|---|---|
| Protein | 49 g |
| Carbs | 53 g |
| Fat | 30 g |
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