Ingredients
- 4 slices of oroweat Jewish Rye bread
- 8 oz. skinless chicken breast meat, cooked and shredded
- 2 thick slices ripe tomato
- 1 cup kale leaves, torn and de-stemmed
- ½ cup fresh basil
- ¼ tsp. sea salt
- 1 tsp. lemon juice
- 2 tbsp. extra-virgin olive oil
- 1 clove garlic
- ¼ cup reduced-fat Parmesan cheese
- 2 tbsp. crushed walnuts
- 1 tbsp. water (optional)
Instructions
- In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese, and walnuts. Process until combined.
- Next, slowly stream in olive oil while food processor is on. Add 1 tbsp. of water if pesto is too thick.
- Toss chicken with 3 tbsp. of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.
- To assemble one sandwich, layer one slice of tomato on bottom half of bread.
- Add ½ of the pesto-chicken mixture, and top with second piece of bread.
- 4 slices of oroweat Jewish Rye bread Jewish
- 8 oz. skinless chicken breast meat, cooked and shredded
- 2 thick slices ripe tomato
- 1 cup kale leaves, torn and de-stemmed
- ½ cup fresh basil
- ¼ tsp. sea salt
- 1 tsp. lemon juice
- 2 tbsp. extra-virgin olive oil
- 1 clove garlic
- ¼ cup reduced-fat Parmesan cheese
- 2 tbsp. crushed walnuts
- 1 tbsp. water (optional)
- In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese, and walnuts. Process until combined.
- Next, slowly stream in olive oil while food processor is on. Add 1 tbsp. of water if pesto is too thick.
- Toss chicken with 3 tbsp. of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.
- To assemble one sandwich, layer one slice of tomato on bottom half of bread.
- Add ½ of the pesto-chicken mixture, and top with second piece of bread.
