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Chicken Club Sandwich Recipe

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4.5 from 75 reviews

A flavorful Chicken Walnut Pesto Sandwich combining tender shredded chicken coated in homemade walnut basil pesto, fresh mozzarella, ripe tomato, and peppery arugula, all nestled inside a toasted sourdough baguette. Perfect for a hearty lunch or light dinner.

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 (about 6 oz each)
  • 1 medium sized sourdough baguette
  • 2 tbsp butter or olive oil (divided)
  • 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 from the pan and let them cool slightly.
  2. Make Pesto: Add the cooled walnuts, fresh basil leaves, garlic cloves, grated Parmesan, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped.
  3. Incorporate Olive Oil: With the processor running, slowly add the olive oil until the pesto is smooth with a slightly chunky texture. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.
  4. Cook Chicken: Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then shred the meat.
  5. Combine Chicken and Pesto: Toss the shredded chicken with the prepared walnut pesto until evenly coated.
  6. Toast Baguette: Heat a skillet over medium heat and melt 1 tablespoon of butter or drizzle olive oil. Slice the baguette in half lengthwise and toast both sides in the skillet until golden and crispy, about 3 minutes per side.
  7. Assemble Sandwich: Fill the toasted baguette with the pesto-coated chicken, sliced fresh mozzarella, tomato slices, and fresh arugula.
  8. Serve: Slice the sandwich in half and serve warm for the best flavor and texture.

Notes

  • Use toasted walnuts for a deeper nutty flavor in the pesto.
  • Fresh mozzarella can be replaced with provolone or sliced cheddar for different flavor profiles.
  • For a spicier kick, add a pinch of red pepper flakes to the pesto.
  • Substitute sourdough baguette with ciabatta or a crusty roll if preferred.
  • Leftover pesto can be stored in the refrigerator for up to 3 days in an airtight container.
  • Grilling the sandwich briefly after assembly can melt the cheese and crisp the bread further if desired.

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