Pesto Chicken Sandwich – HexClad Cookware
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Pesto Chicken Sandwich

by HexClad Cookware

Pesto Chicken Sandwich
Time to complete
2 hours 24 minutes
Serving size
4 sandwiches
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What You Need

Ingredients

Preparation

 

 

Make pickled peppers, combine mini sweet and jalapeño peppers in a medium heat proof jar. In a small saucepan, bring vinegar, ½ cup water, dried oregano, peppercorns, sugar, and 1/4 teaspoon salt to a boil over high heat. Pour boiling liquid over peppers. Cover and refrigerate until cool, at least 2 hours or up to 1 week.

 

Meanwhile, make pesto, in a food processor, pulse basil, oil, pine nuts, parmesan, and garlic until finely chopped. Season with salt and pepper. Scrape into a container, cover, and refrigerate until ready to use or up to 1 week.

 

Meanwhile, make chicken. Pat chicken dry with paper towels and place breast side up in a 12” HexClad Hybrid Pan. Let sit at room temperature for 1 hour. 

 

Preheat oven to 400º. Stuff inside of chicken with onion and lemon. Lather chicken all over with oil and season generously with flaky sea salt and paprika. 

 

Trim top 1/4-inch off garlic to expose cloves and place on a large piece of foil. Drizzle cut side with oil and season with salt and pepper. Wrap garlic in foil and place next to the chicken in pan. 

 

Place pan in oven and immediately lower heat to 375º. Roast chicken and garlic until chicken is cooked through, a thermometer inserted into the thickest part of the thigh should register 165 and garlic is tender, 60 to 75 minutes. Remove from oven and let cool 15 minutes.

 

Make garlic chili mayo, remove roasted garlic from foil and squeeze cloves into a medium bowl; discard peel. Add mayonnaise and Calabrian chili pepper. Mash until combined and garlic is smooth.

 

Make the onion arugula salad, in a medium bowl combine all salad ingredients and season with salt and pepper. 

 

Make the sandwich, preheat oven to broil on high with a rack in the upper third. Drain brine from pickled peppers and discard whole peppercorns. Pull chicken meat from cooked chicken into bite-sized pieces. 

 

Arrange baguette pieces cut side up on a baking sheet. Broil until lightly toasted, about 2 minutes. Remove from oven and spread cut side of bottom halves with garlic chili mayo. Top with a generous handful of onion arugula salad, a handful of chicken, a large spoonful of pesto, and two slices of provolone cheese. Broil just until cheese is melted, 1 to 2 minutes more.

 

Top melted cheese with tomatoes and a handful of pickled peppers. Sandwich with top halves and serve immediately.