Pesto Chicken Philly Melt
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Marinate chicken overnight with balsamic vinegar, olive oil and fresh garlic.
Sprinkle chicken breasts with Montreal steak spice and BBQ on high heat to ensure a crisp, but not blackened outside.
While barbecuing the chicken, sauté green pepper, red pepper and onion with a small amount of olive oil and oregano.
Mix pesto with mayo and jalapeños then apply to both sides of Ciabatta bun.
Slice chicken to desired thickness.
Place sautéed veggies on the bottom half of bun, followed by 2 slices of cheddar.
Cut the third slice of cheddar in half and put the sliced chicken and cheddar on the top bun.
Place buns open face on the top rack of the BBQ until the cheese melts, ensuring the bun is not overly crispy.
Add shredded lettuce and sliced tomato on top of the chicken.
Add a splash of balsamic vinegar on top of the tomato and some fresh, cracked pepper.
Close sandwich, press down and enjoy!
|Per 580 g serving||Amount|
|Saturated Fat||14 g|
|Per 580 g serving||% Daily Value|