Tuesday, 4 March 2014

Pressed Chicken Pesto Sandwich

A smaller version of my Shooter's Sandwich - the chicken and pesto pressed sandwich is stuffed with grilled chicken breast, spinach, tomato, mozzarella and pesto


This weekend I needed a sandwich.  Not just a bit of sliced meat between two slices of bread, I mean a SANDWICH!  The first thing that came to mind was the Shooter's Sandwich I made a while ago but that is one epic sandwich and waaaaaaay too big for just me  So it got me wondering if I could make a mini version.  The simple answer is yes! If you fancy a lighter sandwich but packed with taste, this is the one for you!
Season the chicken breast with a pinch of salt and pepper then grill until cooked through - I sliced mine in half to reduce the cooking time and to also make it easier to layer for the sandwich.  Leave it to one side until cool enough to handle - in the meantime follow the next steps to get the sandwich part ready...

Cut a "lid" off the bread roll, put to one side and then hollow out the bottom part of the roll.  I've found it's best to use a softer roll rather than one with a real crusty crust - I found a sundried tomato roll which I thought would go well with the chicken and pesto.





Spread pesto across the bottom part of the roll.




Now it's time to start layering.  Make sure with each layer you push the ingredients into all nooks and crannies.


Spinach first...




Now some slices of tomato (I took out the seeds because I find they make things a bit soggy)...




...some mozzarella (or meltable cheese of your choice!)...




...and the chicken.  I tore it into pieces to make it easier to create a nice even layer...




...and now it starts to be a bit of a balancing act so make sure you keep pressing all of the fillings down firmly...more cheese...




...a little more spinach...




...and finally spread some more pesto on the "lid"...




Now that the fillings are all tucked in nicely, place the lid on top and then wrap tightly in greaseproof paper followed by a tight wrapping of foil.




Place a flat object such as a cutting board on the sandwich and add some weights - cans, a heavy skillet, dumb bells, etc.

Leave to press for about 10 minutes.  While the sandwich is getting a little squashed, heat up your grill or sandwich press.  I have a George Foreman grill which has a grill side with a lid and flat griddle side and I've found that the grill section is perfect for making toasted sandwiches as you can add a little weight to the lid plus it heats from both sides.  If you don't have anything like that you can just use a frying pan on the stovetop - place the sandwich in the pan, weight it down from the top, cook on one side for about 5 minutes on a medium heat then flip it over and repeat.




Serve hot off the grill with your favourite chutney or relish.


Perfect for picnics or just for lunch this recipe uses a grill to make a chicken and pesto pressed sandwich. A grilled chicken breast gets squashed between spinach, mozzarella, tomato and pesto



Ingredients
1 chicken breast
1 medium bread roll
1 handful of spinach, washed and blotted dry
3 slices tomato
1/4 cup shredded mozzarella
2 teaspoons pesto

2 comments:

  1. Oh my god this looks amazing. I have a similar sandwich for my lunch from time to time but nothing as delicious looking as this! I wonder if adding sun dried tomato instead of fresh would be good too? Thanks for sharing! :)

    ReplyDelete
  2. Christopher, sun dried tomato would go so well on this sandwich - pesto + sun dried tomatoes = BFFs. Unfortunately while I love a good fresh tomato I've never enjoyed a sun dried one!

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