We have our favorite restaurants, and we have our favorite items off their menus. Not all of us can afford to dine out every day, though. On those days when the budget is tight and the craving is high, there’s no choice but to copy that favorite food item from memory in our kitchen. Sometimes, the copy is just as good as the original – just like with this copycat chicken pesto sandwich.
Visit the link below for the recipe.
This copycat chicken pesto sandwich is one beautiful copycat recipe. I’d be flattered to see this if the original recipe was mine. The sandwich makes use of broiled ciabatta rolls and cooked chicken breast, topped with alfalfa sprouts, muenster cheese, tomatoes, almonds, red bell peppers, real mayo and, of course, the pesto. This beaut of a recipe is from Mandy of BakingwithBlondie.com.
4 ciabatta rolls, sliced in half
1 large tomato, stem removed, sliced
about a cup of alfalfa sprouts
4 slices muenster cheese
1 chicken breast, cooked, cubed
1 roasted red pepper, sliced into small cubes
1/2 C slivered almonds, toasted
1 batch of my homemade basil pesto (basil, garlic, pine nuts, EVOO, parmesan, lemon juice)
1 cup real mayonnaise (I love miracle whip, but don’t use it with this recipe. I beg you)
In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined. Slightly broil your ciabatta rolls in the oven so they’re warm and a teeny bit crispy (or, if you’re one of those people with a panini-maker… use the heck outta that thing after assembling the sandwich). On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: BakingwithBlondie.com.