Monday, June 3, 2013

Artichoke Pesto Chicken Sandwich

With all of the grilling I have been doing, I found myself with a lot of leftover chicken. I repurposed the breasts into these yummy sandies!

Artichoke Pesto

1/2 t. salt
1/4 t. black pepper
6 oz. drained canned artichoke hearts
2 oz. Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup)
2 T pine nuts
2 T mayonnaise
2 t olive oil
3 garlic cloves

Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground.

To make sandwich: 
1. Toast bread (I used wheat bagel thins)
2. Spread artichoke pesto
3. Add chicken breast, Parmigiano-Reggiano cheese, and sprinkle with parsley

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