10m$10.26Chicken and Basil Pesto Sandwich
A quick lunch sandwich layered with ready-to-eat chicken, fragrant basil pesto, juicy tomato, and peppery baby arugula on ciabatta.
- Cuisine
- American
Shopping options
Ground black pepper
0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
0%
Ready-to-eat fully cooked chicken breast strips
8 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips
100%
Store-bought ciabatta rolls
2 Count
La Brea Bakery Ciabatta Rolls
51%
Prepared basil pesto
3 Tablespoon
Rao'S Homemade® Basil Pesto Sauce
22%
Baby arugula
1 Cup
Kroger® Baby Arugula
14%
Small tomato
1 Count
Fresh Red Tomato
55%
Fine salt
0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Cost Summary
· only what you use
per serving · 2 servings
All ingredients selected
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Cook this recipe
- Store-bought ciabatta rolls-2 count
- Baby arugula-1 cup
- Ready-to-eat fully cooked chicken breast strips-8 ounces
- Small tomato-1 count
- Prepared basil pesto-3 tablespoons
- Fine salt-0.13 teaspoons
- Ground black pepper-0.13 teaspoons
Cut the tomato into thin slices. Split the ciabatta rolls horizontally without cutting all the way through.
Use a stable cutting board and keep fingers clear when slicing the tomato and rolls.
Spread 1 1/2 tablespoons pesto evenly inside each roll, coating both cut surfaces.
Divide the chicken strips between the bottom halves of the rolls. Add the tomato slices, then season each sandwich with half of the salt and black pepper.
Keep the cooked chicken refrigerated until assembly and refrigerate unused chicken promptly.
Divide the baby arugula between the sandwiches. Close the rolls, press gently, and serve immediately.
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