I came up with this a few years back for an outdoor Spring lunch. It's so good, make it year round or whenever fresh basil is available. Never buy jarred pesto. I don't know what it is but it could be the most vile thing known to culinary cuisine.
Basil Pesto:
1 cup basil leaves chopped
2 tbs grated parm
1 tbs pine nuts
1 clove garlic
1/3 cup extra virgin olive oil
Put all ingredients in a blender and puree until smooth. Drizzle more oil as you're blending to get the consistency you want. See how easy that was? Set this aside in a medium metal bowl in the fridge for now.
Sandwich:
1.5 lbs chicken tenders cut into bite size pieces
1 orange bell pepper cut julienne
1 yellow pepper cut julienne
3 tbs extra virgin olive oil
6 slices provolone cheese.
2 cups loosely packed organic baby spinach
Fresh baked French bread divided into 3 equal sub like lengths & sliced in half to make a sandwich
Salt and pepper
Heat 2 tbs oil in large pan on medium high heat. Add the chicken and season with salt and pepper. Brown the chicken pieces. Once done, and please don't overcook (no pink inside but not dry as a bone), remove the chicken from the pan and set aside. Add 1 tbs oil and the peppers to the same pan you used for the chicken. Roast on medium high heat until tender and the skin slightly roasted.
Assembly: add the chicken and peppers to the pesto. Stir to coat well. Spoon out a nice layer of the chicken mixture onto the bottom half of one of your sub rolls. Layer baby spinach on top of the chicken. Add 2 slices of cheese. Put the top of the bun on. Throw the sandwich into a heated panini press. Press the sandwich flat and heat for 3 minutes or so until the bread is piping hot and toasted. Remove with a spatula onto a plate and cut in half. Repeat the process for the remaining 2 sandwiches.
Enjoy!
1 cup basil leaves chopped
2 tbs grated parm
1 tbs pine nuts
1 clove garlic
1/3 cup extra virgin olive oil
Put all ingredients in a blender and puree until smooth. Drizzle more oil as you're blending to get the consistency you want. See how easy that was? Set this aside in a medium metal bowl in the fridge for now.
Sandwich:
1.5 lbs chicken tenders cut into bite size pieces
1 orange bell pepper cut julienne
1 yellow pepper cut julienne
3 tbs extra virgin olive oil
6 slices provolone cheese.
2 cups loosely packed organic baby spinach
Fresh baked French bread divided into 3 equal sub like lengths & sliced in half to make a sandwich
Salt and pepper
Heat 2 tbs oil in large pan on medium high heat. Add the chicken and season with salt and pepper. Brown the chicken pieces. Once done, and please don't overcook (no pink inside but not dry as a bone), remove the chicken from the pan and set aside. Add 1 tbs oil and the peppers to the same pan you used for the chicken. Roast on medium high heat until tender and the skin slightly roasted.
Assembly: add the chicken and peppers to the pesto. Stir to coat well. Spoon out a nice layer of the chicken mixture onto the bottom half of one of your sub rolls. Layer baby spinach on top of the chicken. Add 2 slices of cheese. Put the top of the bun on. Throw the sandwich into a heated panini press. Press the sandwich flat and heat for 3 minutes or so until the bread is piping hot and toasted. Remove with a spatula onto a plate and cut in half. Repeat the process for the remaining 2 sandwiches.
Enjoy!
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