Chicken Pesto Sandwich

• Meat

  • 2 cups Chicken breast

• Produce

  • 2 cups Arugula
  • 1 cup Basil, fresh leaves
  • 3 cloves Garlic
  • 2 Roma tomatoes

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 3 tbsp Pine nuts

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1/4 cup Greek yogurt
  • 8 oz Mozzarella
  • 1/3 cup Parmesan, grated

Found on damndelicious.net

Description

Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/3 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Directions

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.