Kale Pesto Chicken Sandwich Recipe
Grilled chicken breast topped with a house – made kale and red pepper pesto, mozzarella cheese, and spring mix.
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Ingredients
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Kale and Red Pepper Pesto
Grilled Chicken and Sandwich Assembly
Method
Kale and Red Pepper Pesto Preparation
Prepare the Pesto
In a food processor, combine the chopped kale, roasted red peppers, minced garlic, pine nuts, and Parmesan cheese.
Blend Ingredients
Pulse the ingredients until they are finely chopped, then slowly drizzle in the olive oil while blending until smooth.
Season the Pesto
Add salt and black pepper to taste, blending until fully incorporated. Set the pesto aside.
Grilled Chicken Preparation
Season the Chicken
Pat the chicken breasts dry with a paper towel. Rub them with olive oil and season with salt and pepper.
Grill the Chicken
Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear.
Add Cheese
In the last minute of grilling, place a slice of mozzarella cheese on each chicken breast and cover the grill to melt the cheese.
Sandwich Assembly
Prepare the Bread
Slice the bread rolls in half and lightly toast them on the grill if desired.
Assemble the Sandwich
Spread a generous amount of the kale and red pepper pesto on the bottom half of each roll. Add the grilled chicken with melted mozzarella on top.
Add Greens
Top the chicken with a handful of spring mix salad greens and place the top half of the roll over the sandwich.