Nothing says "it's summer" (food-wise) like a good pesto. I've always had a thing for smelling fresh basil (seriously, next time you see a plant for sale at the grocery store, rip a leaf and inhale -- OMG.) I've always been one of those people that buys the packs of fresh herbs to use 1/4 of it in a recipe, then let the rest die -- because who honestly has a consistent reason to cook with sage? However, I broke from the mold and took a chance this summer by purchasing a fresh basil plant from (you guessed it) Trader Joe's (for $3.99!) and cared for it, patiently waiting for the opportune moment to make pesto. And this happened.
Fresh, slightly sweet and cheesy, pesto is pretty much as natural of a condiment as it gets. You'll find lots of different recipes on the internet, and you can easily change it up to get your own results. Here is my own recipe.
Servings: 4
What You'll Need:
- 4 mini ciabatta rolls (or any bread you like)
- 1 package Trader Joe's Grilled Balsamic Rosemary Chicken, cut into 4 pieces
- If you want to grill your own chicken, there are many ways you can do it. For the basics, take chicken breasts, cut into 4 pieces, season with salt and pepper (I would also suggest letting them sit in a plastic bag with a little bit of balsamic vinegar for some flavor!) and throw on the grill until fully cooked and nicely charred. You can also put on the stove with some cooking spray if a grill is not available!
- 4 tbsp Table Haven Easy Summer Pesto
- OPTIONAL: 4 oz sharp white cheddar
The Step-by-Step:
- Preheat oven to 400 degrees F.
- Cut ciabatta rolls in half, and toast them in the oven for 5 minutes.
- Place chicken then cheese on roll, then top with fresh pesto.
- Place sandwich back in oven for 5 more minutes until heated through.
- Serve immediately! (If you're on the run and don't have time for the oven, this sandwich is also amazing cold, since it's full of flavor!)
Enjoy!
xoxo n
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