Pesto & Dried Tomato Chicken Sandwiches
Love those scrumptious Deli sandwiches, but find all the prep time daunting? We have come up with a simple method for creating these delicious sandwiches–making this a wonderful option for hectic evenings after work–and especially enjoyable while watching DVDs on the weekend!
The key to cutting prep time for this recipe is to buy a rotisserie chicken and prepared pesto. However, if you have leftover chicken or don’t mind cooking four chicken breast filets, you can certainly substitute those for the pulled rotisserie chicken. You can also substitute any type of cheese for the Provolone, if you prefer.
I also think this would be a terrific sandwich to grill. Haven’t tried that yet, but if you do, please let us know what you think!
Easy Pesto & Dried Tomato Chicken Sandwiches
1-rotisserie chicken, purchased from Deli, pulled apart
3-ounces dried tomatoes, not packed in oil (approx. 3/4 cup)
1-loaf French bread
1/2 cup pesto (prepared)
1/4-cup chopped ripe olives
4-slices provolone cheese
1-cup (approx) spinach, washed and patted dry
Boil water; put dried tomatoes into crockery bowl; pour boiling water over tomatoes, to cover. Leave for about 20 minutes, or til soft. Drain tomatoes; pat dry.
Set oven to Broil.
Chop the olives into chunky pieces. Add to pesto.
Cut french bread loaf diagonally into 4 pieces; then, cut each piece in half, horizontally (to use for each sandwich). Spread pesto on inside of bread; placed pulled apart chicken and provolone cheese on one side of sandwich; place spinach, and tomatoes on other side. Put the four sides of bread with chicken on separate cooking sheet and broil, to melt cheese. Then, assemble sandwiches.
Serve and enjoy!
©2010 Carolina Shortcut Chef
Photo and another pesto chicken recipe here: