Chicken Pesto Sandwich
I love grocery shopping, and I am a big fan of Trader Joe’s. I’m thankful we live 5 minutes away from one.
With the exception of sliced olives, all the ingredients for this sandwich were bought at Trader Joe’s.
Makes 4 sandwiches.
Ingredients:
- 4 chicken thighs (bone in, skin on from Trader Joe’s)
- 4 Trader Joe’s brioche buns
- Arugula
- Trader Joe’s pesto basil
- 2 roma tomatoes, sliced
- sliced olives
- 8 sliced cheese (2 slices per sandwich)
- Italian seasoning, pepper, salt, olive oil
Debone the chicken thighs and discard the skin. I like to save the bones and freeze it in a ziploc bag for making chicken stock as we love eating noodle soups.
Marinate the chicken with italian seasoning, salt, pepper and olive oil for 10 minutes.
Heat up a grill pan. When the pan is hot, add the chicken pieces and grill for 8 minutes on each side.
Let the chicken cool before dicing it.
On the top half of the buns, spread a generous amount of basil pesto, add the diced chicken and add one sliced cheese.
On the bottom half of the buns, add one sliced cheese.
Broil the buns face up and take it out when the cheese has melted a little.
Add sliced olives on the bottom half. Top it with arugula and sliced tomatoes. Assemble the buns into 4 sandwiches.
Heat up the same grill pan again using medium heat. Place the sandwiches in the pan and flatten it with a spatula or use the back of a plate. Flip over after 2 minutes and heat up the other side for another 2 minutes.
