Pesto Chicken Monte Cristos

Pesto Chicken Monte Cristos
Recipe Type: Gourmet Sandwiches
Cuisine: Italian
Author: Claire McCormick
  • 3 small loaves of sweet Italian bread (or similar white fluffy bread good for soaking)
  • 2 tbsp pesto
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 3 chicken breasts, thawed and pounded thinly
  • olive oil
  • 1 tomato, sliced
  • 1/2 red onion, sliced thinly
  • 1 tsp minced garlic
  • fresh baby spinach (about 1 cup total)
  • 6 thin slices of cheddar cheese
  • dried basil, for sprinkling
  • salt and pepper
  • **(For egg mixture):
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup parmesan cheese
  • salt and pepper
  1. Heat a large skillet on medium-high. Add garlic and red onion to skillet and cook until tender, about 5 minutes. Remove from pan and set aside.
  2. Slice each roll lengthwise and spread each side with either pesto (1 tbsp per sandwich) or dijon and honey.
  3. Sprinkle chicken with salt and pepper. Add to skillet. Cook on medium heat for 3-4 minutes per side, or until juices run clear. Remove from pan, slice thinly, and place on top of one side of each roll. Top with roasted red onion, sliced tomato, and spinach. Finally, top with cheddar cheese slices (2 per sandwich) and sprinkle with dried basil.
  4. Crack eggs into a shallow bowl, add milk, and beat together. Sprinkle with salt and pepper, and add cheese.
  5. Dunk each sandwich, one at a time, into the egg mixture (both sides) and shake off excess. Cook on medium-low heat (watch for burning!) for about 3 minutes per side, until golden brown and cheese is melted. Slice in half and serve!

Pesto Chicken Monte Cristos

Pesto Chicken Monte Cristos_3

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