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Pesto chicken sandwiches

Pesto Chicken Sandwiches

Pan seared chicken on a soft roll with mozzarella, pesto, arugula, tomato and red onion
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Prep Time 1 day 10 minutes
Cook Time 10 minutes
Total Time 1 day 20 minutes
Course Lunch, Main Course, Sandwich
Servings 4 sandwiches

Ingredients
  

  • pesto sauce fresh or store bought
  • 3 boneless, skinless chicken breasts
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper
  • 1 clove garlic minced
  • arugula
  • sliced tomato
  • sliced red onion
  • 4 soft rolls
  • sliced mozzarella cheese

Instructions
 

  • Slice chicken breasts horizontally and pound them to 1/3 inch thickness. Place in a ziploc bag with the olive oil, lemon juice, garlic and some salt and pepper. Marinate overnight or at least 4 hours.
  • Heat a skillet over high heat and film with oil. Add the chicken and sear until well browned. Flip and sear the other side. Reduce heat to medium low and continue cooking until chicken is fully cooked. Set aside to cool a little.
  • Toast the cut sides of rolls slightly if you like. Place a slice of mozzarella on the roll and top with the chicken. Drizzle with pesto and top with arugula, red onion, tomato and banana pepper if you like.
Keyword Lunch, Main Dish, Sandwich
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