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Crispy Chicken & Red Pepper Pesto Sandwich
Danie główne

Crispy Chicken & Red Pepper Pesto Sandwich

55 minPorcje: 2Nutri-Score C€€
od @dansfoodforthought2 importyugotowano 0 razy
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Składniki

2 osoby
  • boneless skin-on chicken thighs (pat dry with paper towels)Inne4 kawałki
  • dried basilPrzyprawy2 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g
  • sourdough bread (sliced)Piekarnia4 kawałki
  • rocket (arugula) (washed)Warzywa i owoce40 g
  • provolone cheese (sliced)Nabiał80 g
  • extra virgin olive oil (divided)Spiżarnia75 ml
  • red onions (thinly sliced)Warzywa i owoce2 kawałki
  • brown sugarSpiżarnia18 g
  • apple cider vinegarSpiżarnia10 ml
  • roasted red peppers (drained)Spiżarnia300 g
  • pistachios (lightly toasted)Orzechy i nasiona20 g
  • garlic (peeled)Warzywa i owoce2 kawałki
  • basil leaves (fresh)Warzywa i owoce15 g
  • Parmigiano Reggiano (grated)Nabiał60 g

na porcję

Wartości odżywcze

959kcal

Węglowodany
59 g
Białko
48 g
Tłuszcz
59 g

krok po kroku

Przygotowanie

  1. Make the roasted red pepper pesto

    • In a food processor, combine the roasted red peppers, toasted pistachios, garlic cloves, basil leaves, grated Parmigiano Reggiano and 1/4 cup (60 ml) of olive oil.
    • Blend until smooth, adding more olive oil if necessary.
    • Season with salt to taste and set aside.
    Krok 1

  2. Caramelise the onions

    • Heat 1/2 tbsp of olive oil in a skillet over medium-low heat.
    • Add the thinly sliced red onions with a pinch of salt and sauté until softened, about 5 minutes.
    • Sprinkle the brown sugar over the onions and continue cooking, stirring occasionally, until caramelised and golden brown, 15-20 minutes.
    • Stir in the apple cider vinegar and cook for an additional 2-3 minutes.
    • Set aside.
    Krok 2

  3. Cook the crispy chicken

    • Pat the chicken thighs dry with paper towels.
    • Season with dried basil, salt and pepper on both sides.
    • Heat a skillet over medium-high heat.
    • Place the chicken skin-side down and cook for 5-7 minutes until the skin is crispy and golden brown.
    • Flip and continue to cook for 3-4 minutes until cooked through.
    • Set aside.
    Krok 3

  4. Assemble and grill the sandwich

    • Preheat the grill.
    • Toast the sourdough slices until lightly crispy.
    • Spread the roasted red pepper pesto on one side of each slice.
    • Place the crispy chicken thighs on the toast, followed by slices of provolone cheese.
    • Place under the grill just until the cheese has melted.
    • Remove from the heat and top the chicken with the caramelised onions.
    • Dress the rocket leaves with a drizzle of olive oil and a pinch of salt.
    • Place the dressed rocket over the onions.
    • Top with the remaining pesto-covered sourdough slice and enjoy.
    Krok 4
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