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Sun-dried Tomato Pesto Sandwich

  • Yield: 4 sandwiches 1x


A fancy sandwich meant to be prepped ahead of time for easy assembly just before serving. Save leftover pesto for a fancy grilled cheese or for coating pasta.


  • Pesto
  • 1 c. sun-dried tomatoes in oil, drained
  • 1 c. basil, loosely packed
  • 1/2 c. olive oil
  • 1/3 c. parmesan, grated
  • 2 tbsp. almond butter
  • 1 tsp. lemon juice
  • 2 cloves garlic
  • kosher salt and cracked pepper, to taste
  • Grilled Chicken
  • 2 chicken breast
  • kosher salt
  • oil (neutral and olive oil)
  • Sandwich
  • 8 slices Dave’s Killer Bread, Thin-Sliced GoodSeed
  • spring mix greens
  • red onion, thinly sliced
  • feta or goat cheese


  1. Prepare the pesto. In a food processor or high powered blender, combine all pesto ingredients and blitz until smooth. In a steady stream, add additional oil until pesto comes together (if needed). Store covered in fridge for up to two weeks.
  2. Prepare the chicken. Heat cast iron skillet, griddle, or grill to medium-high. In a freezer bag, pound chicken out until 3/8″ thick. Thin to win! Cut each breast in half. Sprinkle liberally with salt. Once skillet is hot, lightly spray with a neutral, high-heat oil. Place chicken salt side down. Cook for 3-4 minutes. Sprinkle with more salt plus another spray of oil. Then flip. Cook chicken until thermometer reaches 160°. Remove from skillet. Drizzle with a bit of olive and set aside. This can be done up to a day in advance. Store covered in the fridge.
  3. Prepare the sandwich. Reheat the chicken in a hot cast iron pan. Pour in about a tablespoon or so of water. Cover and steam for another minute or two. Lightly toast bread to stiffen it up a bit. Liberally shmear pesto on one side of the bread. Top with chicken, spring mix, red onion, and a sprinkle of feta. If traveling with the sandwich, wrap in parchment paper as you would a present.
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