Summer is finally on it’s way and I’m ready to soak up the sun rays. This is the prime picnicking season so why not whip up a pesto chicken sandwich to enjoy in the sun?
This recipe is quick and easy to make but the key to making it standout is using quality produce.
I popped in dried tomatoes to avoid the dreaded soggy sandwich but feel free to go wild with fresh tomatoes if you’re going to eat it immediately.
Pair the sandwich with a simple salad and you’ll be set for a day in the park.
Pesto chicken Sandwich
Ingredients
For the dairy free pesto
- 2 large bunches of basil
- 1 bunch of parsley
- 1 cup of cooked garden peas
- 1/4 pine nuts or walnuts
- 1 lemon, juiced
- 1/4 cup vegan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Blend all of the above ingredients together.
For the sandwiches
- Brown bread
- Sun dried tomatoes
- Rocket, spinach and watercress salad mix
- Free range chicken breast, cooked
- Dairy free Pesto
- Salt and pepper to taste
Instructions
- Spread the pesto on both sides of the bread. Top with the chicken, sun dried tomatoes and then the salad mix. This layering method avoids a soggy sandwich!
1 Comment
When Summer arrives I will be making this ? I hope I don’t have to wait too long! ☔️