Saturday, August 17, 2013

Pesto Chicken Salad Sandwiches

For this recipe, I used my homemade pesto, but feel free to use a store-bought variety.  I also created extra sandwiches (without the tomato) for the freezer, which can be thawed overnight to make a delicious lunch the next day!

2 c. boneless chicken breast, cooked and shredded
1 c. basil pesto
1/3 c. Greek yogurt
1 T. lemon juice
2 T. chopped sun-dried tomatoes
4 hoagie rolls, cut in half
Tomato slices (optional)
4 slices mozzarella cheese

In a large bowl, stir together the first five ingredients.  Toast the hoagie buns under the broiler for about 1 minute.  Spread the chicken salad mixture onto the hoagie buns and add sliced tomato (if desired) and a slice of mozzarella.  Broil until cheese is melted, about 1 minute.

Homemade Pesto

With all the basil in our garden, I've been making pesto quite a bit!  Here's the recipe I've been using, adjusted from one I saw on

3 c. packed fresh basil leaves
1/4 c. pine nuts
4 cloves garlic
3/4 c. parmesan cheese
Pinch of coarse salt
1/4 c. olive oil

Blend all ingredients except olive oil in a food processor.  With the food processor running, drizzle in the olive oil.