Sun Dried Tomato Pesto Chicken Sandwiches #BrunchWeek

Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Today is my last 2018 #BrunchWeek post, the end of my 3rd #BrunchWeek. And one of these years, I’ll finish all of my posts before the week officially starts. 🙂

April was busier than expected and nothing went according to plan. I’m so busy that I hate when I have to do things more than once. But several times during the month, I had to run the same errand twice, make phone calls multiple times… I even had a couple of recipes not go as planned, which was super annoying. But luckily, today’s recipe was one that worked out perfectly the first time. Because I really didn’t have time to make it again.

I couldn’t let #BrunchWeek pass without a hearty, savory dish for you. Last year, it was breakfast burritos (so good!) but this year, I went more on the lunch side of brunch. Simple but bursting with flavor. Sun Dried Tomato Pesto Chicken Sandwiches.

There are several things I like about this recipe – apart from the flavor. The pesto is full of bright flavors but it also takes just a few minutes to whip up, freezes well (freeze in an ice cube tray for single-serving portions, or in a mason jar for a larger portion), and can serve dual purpose as a sauce for pasta. The sandwich itself is great for using up leftover chicken or salad and it can be as easy or as complicated as you want. I went the semi-homemade route with store-bought rotisserie chicken and rolls this time around, but you could totally make all of the components from scratch and serve them fresh if you wanted to.

Finally, don’t forget to scroll down to enter our #BrunchWeek giveaway – you could win 1 of 7 prizes – as well as see what my blogging friends have created for you today.

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Sun Dried Tomato Pesto Chicken Sandwiches

Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

Course Lunch

Cuisine American

Author Liz

Ingredients

Ingredients for the Pesto:

• 1-10 oz. jar Cento sun dried tomatoes packed in oil
• 1-2 cloves garlic coarsely chopped
• 1/2 tsp. freshly ground pepper

Ingredients for the Sandwich:

• Roll or bread I used ciabatta rolls
• Lettuce or spinach
• Cooked chicken breast - from a rotisserie chicken or deli counter

Instructions

Make the Pesto:

1. Separate sun dried tomatoes from the oil, but reserve the oil.
2. Place sun dried tomatoes, garlic and pepper in a food processor. Pulse until mostly chopped. Scrape down sides of bowl and add 3 Tbs. reserved oil, and pulse again.

Assemble the Sandwich:

1. Spread sun dried tomato pesto on top and bottom of roll. I used about a tablespoon for each. Add lettuce/spinach and chicken. Serve and enjoy.
   

Recipe Notes:

• This recipe makes about 3/4 c. sun dried tomato pesto.
• Pesto also makes a wonderful sauce for pasta. I’d just recommend adding a bit more oil if using it to coat pasta.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks (above!)

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make

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