I first saw this dish years ago on Giada At Home and it was one of those recipes where, as soon as I saw Giada with her giant head and toothy grin, I knew I had to have it. It has everything I love: chicken, pesto, Parmesan cheese, and bread that acts as an edible pocket.
I made a couple of changes, including adding more garlic, lemon juice and basil. The result is a satisfying, chunky, juicy and not-too-cheesy sandwich that fills you up without weighing you down. Make a batch of pesto sauce and grilled chicken for the week, store in the fridge and assemble sandwiches as needed.
If you're looking for MOAR sandwich recipes (because, let's face it - who isn't?) I have more tasty recipes in my iBook, 10 Sandwich Recipes for Every Meal of the Day. There are lots more delicious, easy recipes for every craving and every diet.
Time: About 20 minutes
- 2 boneless, skinless chicken breasts (about 10-12 ounces)
- Salt and pepper
- 2 garlic cloves
- 2 cups packed arugula
- 2 tablespoons fresh basil (about 3-4 leaves)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup light mayonnaise
- 1 medium tomato, cut into 8 thin slices
- 2 pitas, split in half
1. Warm a grill pan over medium-high heat. Lightly season both sides of the chicken breasts with salt and pepper. Grill until done, about 6-7 minutes on each side. Set aside to cool.
2. In a food processor, pulse together the garlic, arugula, basil, lemon juice and zest, Parmesan cheese and olive oil until pureed, about 2 minutes. Pour into a medium mixing bowl and combine with mayonnaise.
3. Cut the chicken into bite-sized cubes. Toss with the pesto-mayonnaise sauce.
4. Assemble the sandwiches: Add two tomato slices to each pita half. Spoon 1/4 of the chicken pesto on top of the tomato, inside each pita. Serve.