• Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Serves: 2

Chicken sun-dried tomato and asparagus pesto sandwich

Category: Sandwiches

 Ingredients List

  • Asparagus Pesto
  • 1/2 bunch of asparagus, ends trimmed
  • 4 garlic cloves, peeled
  • 1/4 cup fresh Parmesan cheese
  • 1/4 cup slivered almonds
  • About 20 fresh basil leaves
  • olive oil
  • salt and pepper
  • For the Sandwiches
  • 4 slices of bread
  • 4 slices fresh mozzarella cheese
  • 1/3 cup chopped sun-dried tomatoes
  • About 2 cups cooked chicken
  • red onion slices (optional)
  • About 2 cups cooked chicken


1. Preheat oven to 400 degrees.
2. Spray baking sheet with cooking spray. Chop asparagus in thirds and toss onto to pan in one even layer. Add the peeled garlic coves and toss in the oven for 10 minutes.
3. In a food processor, puree together the asparagus, garlic cloves, Parmesan, almonds, and basil. Drizzle in olive oil until desired consistency is reached, smooth and past-like, spreadable.
4. Sprinkle with salt and pepper to taste.
5. In a grill pan, or skillet, over medium heat, start toasting the bread slices. Once both sides are golden brown, place on two of the slices, the cheese to start melting.
6. Follow with the sun-dried tomatoes, chicken, and red onion.
7. On the other two slices of toast, smear on a couple tablespoons each with the Asparagus Pesto.
8. Remove from the grill pan once the cheese is melted and enjoy!

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