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Bay Area Chicken Pesto Sandwich 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.
Ingredients
| AMOUNT | MAIN 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) |
Sub-Recipe Ingredients
Basil Pesto Mayo
YIELD: 1 Cup
| AMOUNT | SUB-RECIPE INGREDIENTS |
|---|---|
| 1 cup | Mayonnaise |
| 2 tbsp. | Basil Pesto, prepared |
Directions
Step 1: Pre-heat convection oven to 350°F
Step 2: 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
Step 3: Pre-heat flat top griddle to 350°F.
Step 4: Lay bacon flat and cook until crispy. Be sure to turn during cooking to evenly cook both sides. Allow to cool and crisp
Step 5: On a flat surface, open focaccia bread and spread basil pesto mayo on both cut sides
Step 6: On the bottom half, layer the arugula, fresh mozzarella slices, chicken filet, then bacon slices
Step 7: Spoon tomato relish over the top of the bacon and close sandwich
Sub-Recipe Directions
Application Uses
MEAL
Lunch
Dinner
CUISINE
Italian
MAIN INGREDIENTS
Chicken
