By Protein
Bay Area Chicken Pesto Sandwich Recipe
Ingredients
- 1 ea. Focaccia Bread, sliced in half
- 1/2 cup Baby Arugula
- 2 tbsp. Tomato Relish (or red pepper relish)
- 2 oz. Fresh Mozzarella Cheese Log, pre-sliced
- 1 ea. Tyson True® Tenderpress® IF Unbreaded Boneless Skinless Chicken Breast Filet, 4 oz.
- 2 slices Wright® Brand Naturally Hickory Smoked Thick Slived Bulk Bacon 10/14
- 2 tbsp. Basil Pesto Mayo (Sub-Recipe)
Grilled chicken and thick-cut bacon with fresh mozzarella on rustic focaccia, finished with basil pesto mayo and a sweet-savory tomato relish. A fresh, satisfying take on a classic Italian-style sandwich.
Directions
- Pre-heat convection oven to 350°F
- Place frozen chicken breast filet on a non-stick sheet pan and cook for 12-14 minutes. Hold in warmer until ready to build sandwich
- Pre-heat flat top griddle to 350°F.
- Lay bacon flat and cook until crispy. Be sure to turn during cooking to evenly cook both sides. Allow to cool and crisp
- On a flat surface, open focaccia bread and spread basil pesto mayo on both cut sides
- On the bottom half, layer the arugula, fresh mozzarella slices, chicken filet, then bacon slices
- Spoon tomato relish over the top of the bacon and close sandwich
Basil Pesto Mayo
Ingredients
- 1 cup Mayonnaise
- 2 tbsp. Basil Pesto, prepared
Directions
- In a bowl, whisk mayo and basil pesto together until completely blended. Hold in refrigerator until ready to use.
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