Crispy Chicken Pesto Melt

• порції: 1 sandwich

Інгредієнти

Sandwich

2 slices of sourdough bread

3 provolone cheese slices

Homemade pesto (recipe below)

2 crispy chicken cutlets (recipe below)

2-3 slices of prosciutto

4 sun-dried tomatoes, sliced

A handful of arugula

A pinch of Malden salt

Freshly ground black pepper

A drizzle of balsamic glaze

A small handful of shredded parmesan cheese

Homemade Pesto

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts)

1/4 cup parmesan cheese, grated

1/4 cup olive oil

1-2 cloves of garlic

A squeeze of lemon juice

Salt and pepper to taste

Напрямки

Step 1: Make the Homemade Pesto

In a food processor, combine basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper.

Pulse until finely chopped.

Slowly add the olive oil while continuing to blend until smooth and creamy. Set aside.

Step 2: Prepare the Chicken Cutlets

If you don't already have crispy chicken cutlets, bread and fry or bake them. You can bread the chicken by dipping it in flour, then beaten egg, followed by breadcrumbs (seasoned with salt and pepper). Pan-fry in oil until golden and crispy, or bake at 375°F for 20-25 minutes, flipping halfway through.

Step 3: Assemble the Melt

Heat a skillet or griddle over medium heat. Once heated, add olive oil to the pan and place on slice of bread on top, then your provolone, then the other slice of bread. Cover and allow to get crispy and melt on both sides. Remove from heat.

Separate the slices of bread and spread a generous amount of pesto on one side of each slice of sourdough bread.

Layer the crispy chicken cutlet, prosciutto, sun-dried tomatoes, and a handful of arugula, salt, pepper, balsamic glaze, then parmesan.

Top with the second slice of bread, pesto side facing inward.

Slice the sandwich in half and serve immediately while the cheese is gooey and the bread is crispy!