The slightly sweet bread adds an interesting twist to this savory sandwich. You may double the amount of pesto and freeze the extra in ice cube trays for later use.
- Yield: 24 sandwiches
- Course: Lunch
All you need for this recipe and more...
3 cups low sodium chicken broth
1 carrot, chopped
1 medium onion, chopped
1 rib celery, chopped
1 pound boneless skinless chicken breast halves
1/4 cup natural almonds
3 cups baby arugula
1 cup fresh basil leaves
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove
1/3 cup extra virgin olive oil
1/4 teaspoon salt
Raisin-pecan or cranberry walnut loaf, cut into 24 slices
8 ounces fresh mozzarella cheese, cut into 12 slices
1. For the chicken, combine the broth, carrot, onion and celery in an Anolon® Advanced Umber medium nonstick skillet over medium heat. Bring to a boil, reduce heat to medium, cover and simmer 10 minutes. Add the chicken, return to a simmer and cook 18-20 minutes, turning once, or until an instant read thermometer inserted into the thickest part registers 165°F. Transfer to a plate and cool 10 minutes. Cut chicken crosswise into 24 slices.
2. Meanwhile, for the pesto place the almonds in an Anolon® Advanced Umber small nonstick skillet over medium heat and cook, shaking the pan occasionally, until lightly toasted, 4-6 minutes. Transfer to a bowl and cool 5 minutes.
3. Combine the cooled almonds, arugula, basil, cheese, garlic, olive oil and salt in a food processor; puree and transfer to a bowl.
4. Spread one side of each bread slice with the pesto. Place the bread slices, pesto side up and top 12 of them each with 2 slices of chicken and 1 slice of mozzarella. Top with the remaining bread slices, pesto side down. Cut each sandwich in half and arrange on serving platters. Can be made up to 2 hours ahead if covered with a damp paper towel and plastic wrap and stored in the refrigerator.