Chicken & Red Pepper Pesto Sandwich by Dansfoodforthought

Ingredients

• 3-4 boneless skin-on chicken thighs
• 1 tbsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 4 slices sourdough bread
• 1 cup rocket (arugula)
• 4 slices provolone cheese
• 1/2 tbsp extra virgin olive oil
• 2 red onions, thinly sliced
• 1 1/2 tbsp brown sugar
• 2 tsp apple cider vinegar
• 300 g roasted red peppers, drained
• 2 tbsp pistachios, lightly toasted
• 2 garlic cloves
• 1/3 cup fresh basil leaves
• 2/3 cup grated parmigiano reggiano
• 1/4 cup extra virgin olive oil
• 1/4 cup pickled red onions

Instructions

1. Caramelised Onions: Heat 1/2 tbsp EVOO in a skillet over medium-low heat. Add red onions and sauté until softened, about 5 minutes. Sprinkle brown sugar and cook until caramelized, 15-20 minutes. Stir in apple cider vinegar and cook for 2-3 minutes. Set aside.
2. Red Pepper Pesto: Combine roasted red peppers, pistachios, garlic, basil, Parmigiano Reggiano, and 1/4 cup EVOO in a food processor. Blend until smooth, adding more EVOO if needed. Season with salt.
3. Crispy Chicken: Pat chicken thighs dry. Season with dried basil, salt, and pepper. Heat a skillet over medium-high heat. Cook chicken skin-side down for 5-7 minutes until skin is crispy and chicken is cooked through. Set aside.
4. Assembly & Grilling: Toast sourdough slices. Spread pesto on one side of each slice. Place chicken thighs and provolone cheese on two slices. Grill until cheese is melted.
5. Add pickled red onions when assembling the sandwich for tang.
6. Remove from heat and top chicken with caramelised onions. Dress rocket with EVOO and salt. Place dressed rocket over onions. Top with remaining pesto-covered sourdough slices.