Crispy Chicken & Red Pepper Pesto Sandwich

29 mins
Serves 1
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Directions

  1. 1Combine roasted red peppers, toasted pistachios, garlic cloves, basil leaves, grated Parmigiano Reggiano, and 1/4 cup of EVOO in a food processor. Blend until smooth, adding more EVOO if necessary. Season with salt to taste.
  2. 2In a skillet, sauté thinly sliced red onions in 1/2 tbsp of EVOO until softened. Sprinkle brown sugar, then add apple cider vinegar and cook until caramelized and golden brown.
  3. 3Season chicken thighs with dried basil, salt, and pepper. Heat a pan over medium-high heat and cook chicken skin-side down for 5 minutes, or until crispy. Flip and continue cooking for 3-4 minutes.
  4. 4Toast sourdough slices. Spread red pepper pesto on one side of each slice.
  5. 5Assemble the sandwich: Place crispy chicken thighs and provolone cheese on the pesto-covered bread slices. Grill until the cheese is melted.
  6. 6Top the chicken with caramelized onions, seasoned rocket, and the remaining pesto-covered sourdough.

Ingredients

  • 300 g roasted red peppers, drained
  • 2 tbsp pistachios, lightly toasted
  • 2 garlic cloves
  • 1 1/3 cup basil leaves
  • 2 2/3 cup Parmigiano Reggiano, grated
  • 0.25 cup Extra Virgin Olive Oil (EVOO)
  • 1 pinch salt
  • 0.5 tbsp Extra Virgin Olive Oil (EVOO)
  • 2 red onions, thinly sliced
  • 1.5 tbsp brown sugar
  • 2 tsp apple cider vinegar
  • 3 boneless skin-on chicken thighs
  • 1 pinch dried basil
  • 1 pinch salt
  • 1 pinch pepper
  • 4 sourdough slices
  • 1 handful rocket (arugula)
  • 1 Provolone cheese

Equipment

food processorpanskilletknifegrill
Crispy Chicken & Red Pepper Pesto Sandwich | Clip Recipe