Ingredients
- 1 cup fresh basil leaves
- 3 cloves garlic, peeled
- 3 tablespoons pine nuts
- ⅓ cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup olive oil
- 2 cups cooked chicken breast, shredded
- ½ cup basil pesto (homemade or store-bought)
- ¼ cup plain Greek yogurt
- Salt and pepper, to taste
- 1 baguette, cut into 3–4 equal pieces and sliced lengthwise
- 2 cups arugula
- 2 Roma tomatoes, thinly sliced
- 8 ounces fresh mozzarella cheese, sliced
Instructions
- In a food processor, blend the basil leaves, garlic, pine nuts, Parmesan cheese, salt, and pepper. Drizzle in olive oil until smooth.
- In a bowl, combine the shredded chicken with the pesto and Greek yogurt; mix well and season to taste.
- Slice the baguette lengthwise and layer the bottom half with arugula, tomato slices, mozzarella cheese, and the chicken mixture. Top with the other half of the baguette.
- Optionally toast the sandwich for added crunch before serving.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Main Dishes
- Method: N/A
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (approximately 300g)
- Calories: 610
- Sugar: 5g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg