Homemade Pesto Chicken & Chorizo Sandwich

Updated at: Thu, 17 Aug 2023 05:33:53 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then take your chicken out of the fridge, open the packet and let it air Slice the potatoes (skins on) into thin discs, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up Put the tray in the oven for 25-30 min or until golden and crispy

Step 2

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of olive oil over a medium-high heat Once hot, add the chicken breast portions with a pinch of salt and cook for 3 min on each side or until golden Once golden, add 250ml [500ml] boiled water to the pan, then reduce the heat to low and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)

Step 3

While the chicken is cooking, peel the garlic Add the peeled garlic to the food processor with the basil, grated Italian hard cheese, pine nut & seed mix, 1 tbsp [2 tbsp] olive oil, 2 tbsp [4 tbsp] cold water, a pinch of salt and the juice of the lemon[s] Blitz until well combined and smooth – this is your homemade pesto Tip: No food processor? Chop everything up as finely as you can and mix it together!

Step 4

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips Drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper Tear the drained mozzarella into rough, bite-sized pieces

Step 5

Once the chicken is cooked, transfer the cooked chicken to a clean board (discard any liquid and reserve the pan) and shred it apart, using two forks - this technique is known as ‘pulling’ Slice the ciabattas in half

Step 6

Combine the pulled chicken and homemade pesto in a bowl with a grind of black pepper and give everything a good mix up – this is your pesto chicken

Step 7

Return the reserved pan to a medium-high heat and once hot, add the diced chorizo and sliced pepper and cook for 5-6 min or until crisp and beginning to char Add the sliced ciabattas to your toaster to warm through Wash the rocket, then pat it dry with kitchen paper Separate the charred pepper from the cooked chorizo Divide the mayo between the warmed ciabatta bases with the cooked chorizo, pesto chicken and a handful of rocket and top with a warmed ciabatta lid Serve the remaining rocket to the side with the charred pepper and torn mozzarella on top Drizzle over the balsamic vinegar and serve the crispy potatoes to the side and enjoy!

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