Crispy Chicken & Red Pepper Pesto Sandwich
Directions
- 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.
- 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.
- 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.
- 4Toast sourdough slices. Spread red pepper pesto on one side of each slice.
- 5Assemble the sandwich: Place crispy chicken thighs and provolone cheese on the pesto-covered bread slices. Grill until the cheese is melted.
- 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
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