Crunchy bread, juicy tomatoes, pesto and tender chicken are featured in this Italian inspired sandwich. It's perfect for an easy summer meal.
Chicken Pesto Sandwich with Garlic Mayo
1 loaf of Italian Bread
2 large tomatoes
1 bunch of Basil
1/4 cup Pesto
2 Fresh Mozerella balls, or 1/4 pound of sliced Mozerella
1 1/2 pounds chicken breast tenders or 3 breasts cut into strips
2 Tablespoons mayo
1 teaspoon (or more) garlic powder
Place chicken in a pan over medium heat, season with salt and pepper, and cook until chicken reaches a temperature of 165 degrees. Remove from heat.
Preheat oven to broiler setting, or high heat if you don't have a broiler.
Cut Italian bread in half, brush with pesto, and place under the broiler until toasted. Remove bread from oven and allow to cool slightly.
While your bread is cooling and chicken is cooking, slice tomatoes, cheese, and remove basil leaves from the stalk.
Layer cheese, tomatoes, and basil on the bottom half of the bread loaf. Top with Chicken and lettuce if desired.
I like to assemble this sandwich when the chicken, and bread are just slightly warm. This sandwich is great when you have an excess amount of basil, and tomatoes in your garden. I like to serve this sandwich with some pickled onions and mushrooms, or some giardiniera.