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Chicken Club Sandwich Recipe

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4.9 from 21 reviews

A flavorful Chicken Walnut Pesto Sandwich featuring tender grilled chicken tossed in a rich walnut basil pesto, layered with fresh mozzarella, tomato, and peppery arugula on a toasted sourdough baguette.

Ingredients

Walnut Pesto

  • 1/2 cup toasted walnuts
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Sandwich

  • 2 chicken breasts (grilled or pan-seared and shredded, about 6 oz each)
  • 1 medium sized sourdough baguette
  • 2 tbsp butter or olive oil
  • 1 cup fresh mozzarella cheese, sliced
  • 1 tomato, sliced
  • Handful of fresh arugula
  • Salt and pepper, to taste

Instructions

  1. Toast Walnuts: Toast the walnuts in a dry skillet over medium heat for 3 minutes, stirring occasionally, until fragrant. Remove and let cool slightly.
  2. Prepare Pesto: Add the cooled walnuts, basil leaves, garlic, Parmesan cheese, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped. With the processor running, slowly pour in the olive oil until the pesto reaches a smooth but slightly chunky consistency. Adjust seasoning as needed.
  3. Cook Chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6 minutes per side or until the internal temperature reaches 165°F. Let rest a few minutes, then shred.
  4. Toss Chicken with Pesto: Combine the shredded chicken with the walnut basil pesto until evenly coated.
  5. Toast Baguette: Heat a skillet over medium heat and melt 1 tablespoon of butter or drizzle olive oil. Slice the baguette horizontally and toast both sides in the skillet for 3 minutes per side until golden and crispy.
  6. Assemble Sandwich: Layer the pesto-coated chicken, fresh mozzarella slices, tomato slices, and arugula inside the toasted baguette halves.
  7. Serve: Slice the sandwich in half and serve warm.

Notes

  • Use freshly toasted walnuts for maximum flavor in the pesto.
  • Substitute chicken with turkey or tofu for alternative variations.
  • For a spicier kick, add a pinch of red pepper flakes to the pesto.
  • Use gluten-free bread to make the sandwich gluten free.
  • Allow the cooked chicken to rest before shredding to keep it juicy.

Find it online: https://sweetworldtastes.com/chicken-club-sandwich-recipe/