Pesto Chicken Sandwich

Sandwiches have come a long way, since we opened our first place. A hole in the wall submarine sandwich shop in a small Northern California town.

It’s more then filling two pieces of wonder bread with processed meat and cheese, slapping it together and call it done.

No, the sandwich is showing up in high end restaurants filled with gourmet  ingredients, make by sandwich chefs and severed on white china.

This is one of my favorite sandwiches, it has the most delicious combination of flavors.

If you don’t like this combination try your own, add, subtract or multiply ingredients to your taste buds.

You can make this chicken sandwich in thirty minutes or less. It’s perfect for a luncheon,  picnic or add a salad and you have a quick dinner.

When I grill chicken I grill more than I need to use in salads, pasta or tacos.

You can cut the cooked chicken into whatever shape you like ,strips, cubes or shred it and freeze for quick use.

I buy whole chicken breast, wash and cut each into two or three fillets depending on the thickness marinate them

for at least two hours or overnight, grill, bake or sauteed before cutting into desired shape and freezing.

If you like fast and easy cooking you will love having your chicken ready for quick meals on those busy short on time days.

 

 

 

 

 

Am not a vegetarian, but it seems like I unconsciously eat that way.  once a year around the Fourth of July I have a juicy medium rare sirlon burger at Mike’s at the crossroads.

If am going to have a burger I want what I think is the best and don’t mind driving the distance to get one.

We had one at one of the restaurants The All American classic cheese  burger

 

 

 

 

Ingredients

2 chicken breast butterflied

4 ciabbata rolls

1/2 cup each roasted red peppers and marinated artichoke hearts

4 tablespoons pesto sauce

cheese of your choice shown with sharp cheddar

Marinate for chicken

1 cup olive oil

1/2 cup balsamic vinegar

2 tablespoons chopped garlic

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon each mixed herbs ( preferably homegrown) thyme, Italian parsley and rosemary

Process

Make marinate by whisking all ingredients together ending with the olive oil

Marinate chicken for at least 2 hours over overnight

Grill, bake, broil or saute the chicken

Toast bread

Spread with pesto

Line with roasted peppers artichokes, chicken and cheese

Return to oven to melt cheese

Cut into wedges

ENJOY!!!!!!!!

Add cheese of your choice (shown with sharp cheddar) last five minutes to melt

Toast or grill buns

Spread with pesto

line with condiments of your choice

Top with mushroom burger and enjoy!!!