It’s one of those kind of sandwiches that will warm you up and melt in your mouth at the same time. It’s that good. The hint of homemade pesto combined with homemade tomato sauce is divine. You’ll find yourself sitting in an Italian restaurant in Italy wondering how you got there. This sandwich will take you places.
The thing I love most about this sandwich is it’s easy make and the ingredients are natural. No already prepared tomato sauce in a jar or pesto you picked up at the market. Everything in this sandwich, minus the bread (although hey, if you want to make your own loaf by all means do!) and cheese is fresh and homemade making it taste even better.
Chicken Pesto + Tomato Sandwich
Prep Time : 30-45 minutes (if you decide to slow cook your own chicken, prep time can take longer)
chicken breasts or rotisserie chicken
Jalapeno Pesto :
1 oz fresh basil
1/2 oz shredded parmesan
1/2 tsp garlic powder
(feel free to use a nut if desired we suggest 1/2 oz nut of choice. for this recipe pumpkin seeds would go well)
Tomato Sauce :
1 can crushed tomatoes (Cento San Marzano in the yellow can is preferred)
2 tbsp grated parmesan
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp rosemary salt
1 tsp oregano
1 tsp kosher salt
1/2 tsp himalayan salt + pepper
pinch of crushed red pepper
pinch of fresh parsley
For this recipe you can use the chicken breast from a whole rotisserie chicken purchased at your local market. Or you can simply prepare your own chicken breast. To prepare your own chicken breast, simply cut a few chicken breasts in cubes and place in a crockpot. Season with Himalayan salt, pepper, onion powder, garlic powder, and a dash of celery salt. Add water and olive oil over the chicken and let cook for several hours.
Take your chicken breast (however prepared) and shred it.
First you’ll want to prepare your tomato sauce. Place ingredients in a medium size pot and cook for 20-30 minutes. Simmer until ready to serve.
To prepare the jalapeño pesto you’ll need your blender or food processor. Place ingredients inside and blend up until a smooth and paste like texture.
In a large pan, sauté red onions in olive oil, Himalayan salt, and pepper. Don’t sauté to the point that they are burnt. You want to keep them soft not crispy. Keep your heat on medium low and toss them frequently. Toss in the shredded chicken breast. Mix in some jalapeño pesto (about 1 tablespoon) and tomato sauce (about 1-2 tablespoons or until meat is covered and wet in sauce. Mix ingredients and together on medium to low heat. Once ingredients have blended, turn heat to low. Top with fresh mozzarella cheese until melted.
While cheese the cheese is busy melting and meat is being prepares, take your hoggie bun and toast it in a pan. Finely chop some basil.
Once the meat is ready and cheese is melts, take your toasted bun and place meat and cheese on it. Sprinkle with fresh basil and a pinch of grated parm. It’s ready to serve!