Pesto Chicken Melt on Crispy Parm-Grilled Sourdough

Name: Pesto Chicken Melt on Crispy Parm-Grilled Sourdough
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 2 slices of sourdough bread; Melted butter, for brushing on bread; 2 Tablespoons (12g) grated Parmigiano Reggiano Cheese; 3 slices of provolone cheese (or mozzarella); fresh basil pesto (my recipe can be found on my Whisk profile or in the Lace Bakes community on Whisk); 1 roasted or grilled chicken breast (I use leftover roast chicken); 1 red bell pepper; drizzle extra virgin olive oil; pinch flaky sea salt; freshly cracked black pepper, to taste; arugula (handful); drizzle extra virgin olive oil; squeeze of fresh lemon; 1 Tablespoon (6g) Shaved Parmigiano Reggiano; pinch of flaky sea salt; freshly cracked black pepper, to taste

7 steps

Prep:5minCook:12min

Grilled frico sourdough, homemade basil pesto, roast chicken, melted provolone cheese + roasted red peppers all finished off with arugula dressed in lemon juice and olive oil...does it get any better than this? I've said it before, and I will say it again...the best way to level up any grilled sandwich is by adding a frico crust. What is frico? It's basically just cheese that's been cooked in a pan until it's crispy. Add it to bread on a sandwich like this one and you will never be the same again ❤️

Updated at: Thu, 17 Aug 2023 11:30:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1255.1 kcal (63%)

Total Fat82.7 g (118%)

Carbs44.1 g (17%)

Sugars9.1 g (10%)

Protein84.1 g (168%)

Sodium2131.6 mg (107%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

In a 200C/395F oven or air fryer, roast the peppers in a small baking tray for 8-12 minutes until they're softened and starting to char around the edges. If you're reheating chicken, wrap it in foil and place on the same tray as the peppers as they roast...otherwise grill your chicken right before you start this recipe.

Step 2

While the peppers are roasting, heat a large frying pan to a medium heat. Now it's time to prepare your sandwich for the frying pan.

Step 3

Brush one side of each piece of bread with a little melted butter. Sprinkle on the grated Parmigiano Reggiano onto the buttered bread, and press the cheese into the bread using the palm of your hand. Try to ensure its all mostly sticking to the bread, before you flip each piece of bread to expose the non-buttered sides.

Step 4

Spread both sides of bread with as much pesto as you desire. Add the provolone or mozzarella cheese onto one side of the bread. Now remove the gently rewarmed chicken from the oven (or freshly cooked chicken) and place it onto the other side of the bread.

Step 5

Place the butter/cheese sides of both slices of bread into the frying pan and cook over a medium heat until cheese is fully melted and the frico crust is a deep golden brown. Add a little extra pesto on to the top of the chicken if you wish to.

Step 6

While the sandwich is slowly cooking over a medium heat, you can quickly assemble your arugula salad. In a small bowl, mix together the arugula, a drizzle of olive oil, a squeeze of lemon, shaved Parmigiano Reggiano and salt and pepper. Toss until evenly mixed.

Step 7

Remove both sides of the sandwich from the frying pan. Remove peppers from oven if you haven't done so already. Add the peppers to the cheese side of the bread and the arugula salad to the chicken side of the bread. Squish both sides of the sandwich together, cut and enjoy!