The post for Part 1 of Hot Sandwich Week was a beef & horseradish recipe for Eric. Today’s Part 2 post is for Andrew as the pesto used in today’s chicken recipe is his favorite condiment. Andrew’s love of pesto began more than 25 years ago. Eric participated in a cooking class where the appetizer was a pesto pizza. That simple pizza of a tortilla spread with pesto, sprinkled with goat cheese or feta, then baked until crispy, became a favorite of both our kids. It also established Andrew’s dedication to the condiment.
This recipe starts with chicken breasts, mushrooms, a bell pepper, and zucchini being slow cooked together in an herby tomato and red wine vinegar broth. Once cooked, the chicken is thinly sliced. Crispy & chewy ciabatta rolls are slathered with a mayonnaise and pesto spread then topped with the savory chicken and vegetable filling. It makes for a delightfully delicious, Italian inspired meal!
Pesto Chicken Sandwiches
Pesto Chicken Sandwiches (adapted from bhg.com) Total Time Required: 4 hours 30 minutes, Prep Time: 30 minutes, Cook Time: 4 hours, Makes: 6 to 8 sandwiches
Ingredients:
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast halves
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 14.5-ounce can diced tomatoes, undrained
- 2 tablespoons red wine vinegar
- 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 large red, yellow, or orange sweet pepper, cut into strips
- 1/3 cup mayonnaise
- 2 tablespoon pesto
- 6 – 8 ciabatta rolls, sliced open
- fresh basil leaves, for serving
Directions:
In a small bowl, combine the Italian seasoning, salt, and black pepper. Sprinkle the mixture evenly over all sides of the chicken, rubbing it into the meat with your fingers. Place the chicken in a 3-1/2 to 4-quart slow cooker.
Season the chicken and place it in the slow-cooker.
Add the onion, mushrooms, and garlic to the pot.
Top the chicken with the onion, mushrooms, and garlic.
In a small bowl, combine the tomatoes and vinegar, then pour the mixture over the chicken and veggies in the cooker.
Combine the canned tomatoes and vinegar and pour the mixture over the chicken.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2-1/2 hours. When time is up, turn the setting to HIGH. Stir in the zucchini and sweet pepper. Cover and cook on HIGH for 30 minutes more.
Stir the zucchini and pepper into the pot.
Meanwhile, in a small bowl combine the mayonnaise and pesto.
Combine the mayo and pesto.
Spread the pesto mixture evenly over the cut sides of the rolls.
Spread the mixture on the rolls.
Transfer the chicken breasts to a cutting board. Using a slotted spoon, spoon some of the vegetable mixture onto the roll bottoms.
Add the veggies to the rolls.
Discard the cooking juices. Thinly slice the chicken.
Slice the cooked chicken.
Arrange the chicken slices over the vegetables. Add some fresh basil to each sandwich.
Add some chicken and fresh basil to the sandwiches.
Top the sandwiches with the second half of the rolls and serve.
Wonderfully seasoned and flavorful!
This is a gourmet sandwich, easily made at home! ~Linda
Pesto Chicken Sandwiches (adapted from bhg.com) Total Time Required: 4 hours 30 minutes, Prep Time: 30 minutes, Cook Time: 4 hours, Makes: 6 to 8 sandwiches
Ingredients:
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast halves
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 14.5-ounce can diced tomatoes, undrained
- 2 tablespoons red wine vinegar
- 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 large red, yellow, or orange sweet pepper, cut into strips
- 1/3 cup mayonnaise
- 2 tablespoon pesto
- 6 – 8 ciabatta rolls, sliced open
- fresh basil leaves, for serving
Directions:
In a small bowl, combine the Italian seasoning, salt, and black pepper. Sprinkle the mixture evenly over all sides of the chicken, rubbing it into the meat with your fingers. Place the chicken in a 3-1/2 to 4-quart slow cooker.
Add the onion, mushrooms, and garlic to the pot.
In a small bowl, combine the tomatoes and vinegar, then pour the mixture over the chicken and veggies in the cooker.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2-1/2 hours. When time is up, turn the setting to HIGH. Stir in the zucchini and sweet pepper. Cover and cook on HIGH for 30 minutes more.
Meanwhile, in a small bowl combine the mayonnaise and pesto. Spread the pesto mixture evenly over the cut sides of the rolls.
Transfer the chicken breasts to a cutting board. Using a slotted spoon, spoon some of the vegetable mixture onto the roll bottoms. Discard the cooking juices. Thinly slice the chicken. Arrange the chicken slices over the vegetables. Add some fresh basil to each sandwich, top with the second half of the rolls and serve.