Chicken & Red Pepper Pesto Sandwich

Updated at: Thu, 01 Feb 2024 06:30:23 GMT

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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