Chicken and Pesto makes the ULTIMATE flame broiled cheddar sandwich combo. Delicious chicken enclosed by a natively constructed basil pesto, matched with sun dried tomatoes and wiry mozzarella – the ideal lunch all set!
I think one about the primary food orders I at any point made in Starbucks was a chicken pesto panini (or was it a chicken pesto toastie!?) who knows, you get the significance 🤣Any who, it was bloomin’ delish, BUT, I saw opportunity to get better! In this way, here’s my interpretation of the exemplary pesto chicken sandwich.
At the point when it go to the cheddar, it absolutely must be mozzarella. Other than the reality it gives the ideal ‘cheddar pull impact’, it really bands together with pesto actually flawlessly two or three distinct reasons.
- 4 Thick Slices of Bread
- 2 cups / ~200g Shredded Chicken
- 1/2 cup / 75g Basil Pesto or as needed
- 1.5 cups / 150g Mozzarella, shredded (or rounds of fresh mozzarella)
- 8-12 Sun Dried Tomatoes (patted dry if necessary)
- 4 spreads of Butter
- In a bowl, combine chicken and pesto. Place to one side.
- Place two slices of bread in a pan with the heat OFF. Spread with butter then flip over so both are butter side down.
- Spread half your mozzarella, top with chicken pesto, then with your sun dried tomatoes, followed by the other half of your mozzarella, finished with a slice of bread. Spread butter on top and turn on the heat to a medium.
- Fry each side until golden and crispy. The centre should be hot and the mozzarella should just begin to leak out the sides.
- Size and filling – These measurements are based on large thick slices of bread. Hence the ‘mega’ chicken pesto grilled cheese. Adjust accordingly if you are using regular sized bread or want a smaller portion.
- Basil Pesto – Check out my homemade pesto recipe!
- Mozzarella – Completely up to you whether to use fresh or pre-grated. I don’t recommend using any other cheese, mozzarella has a nice subtle flavour with allows the chicken pesto to shine. It also goes perfectly with sun dried tomatoes.
- Sun Dried Tomato Oil – If you are using sun dried tomatoes that have been marinated in oil, it’s important to remove as much of the oil as possible. Pesto is already quite an oily ingredient, so you don’t want any extra added! Having said that, I wouldn’t recommend washing them, just pat them dry. You want to keep some of the flavour.