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Didier Farajallah
By Didier Farajallah

Chicken & Red Pepper Pesto Sandwich

Serves 2 + left over pesto.
Updated at: Thu, 01 Feb 2024 06:30:23 GMT

Nutrition balance score

Good
Glycemic Index
48
Low
Glycemic Load
25
High

Nutrition per serving

Calories1116.6 kcal (56%)
Total Fat76.5 g (109%)
Carbs53 g (20%)
Sugars17.5 g (19%)
Protein51.3 g (103%)
Sodium1928 mg (96%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Caramelised Onions
Step 2
Heat 1/2 tbsp of EVOO in a skillet over medium-low heat.
Step 3
Add thinly sliced red onions & sauté until softened, about 5 minutes.
Step 4
Sprinkle brown sugar over the onions & continue cooking, stirring occasionally, until caramelised & golden brown, 15-20 minutes.
Step 5
Stir in apple cider vinegar & cook for an additional 2-3 minutes. Set aside.
Step 6
Red Pepper Pesto
Step 7
In a food processor, combine roasted red peppers, toasted pistachios, garlic cloves, basil leaves, grated Parmigiano Reggiano, & 1/4 cup of EVOO.
Step 8
Blend until smooth, adding more EVOO if necessary. Season with salt to taste.
Step 9
Crispy Chicken
Step 10
Pat dry chicken thighs with paper towels. Season with dried basil, salt, and pepper on both sides.
Step 11
Heat a skillet over medium-high heat. Place chicken skin-side down & cook for 5-7 minutes per side until skin is crispy and chicken is cooked through. Set aside.
Step 12
Assembly & Grilling
Step 13
Preheat grill
Step 14
Toast sourdough slices until lightly crispy
Step 15
Spread roasted red pepper pesto on one side of each slice
Step 16
Place crispy chicken thighs followed by slices of provolone cheese
Step 17
Place under the grill just until cheese has melted
Step 18
Remove from the heat & top the chicken with caramelised onions.
Step 19
Dress rocket leaves with a drizzle of EVOO & a pinch of salt
Step 20
Place the dressed rocket over onions
Step 21
Top with the remaining pesto-covered sourdough
Step 22
Enjoy
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