Recipe
Pesto Chicken Philly Melt
Prep Time: P1D
Cook Time: 15 min
Serves: 1
This chicken take on the classic Philly cheese steak sandwich won’t disappoint! The traditional ingredients are amplified with 2 year old Bothwell cheddar, pesto mayo, jalapeno peppers, balsamic vinegar and oregano and served on a Ciabatta bun making this a truly one-of-a-kind Philly sandwich.
Contributed By: By Hon. Vic Toews. Download the recipe booklet to see all the other recipes from Canadian MPs.
Ingredients
1
boneless, skinless chicken breast
1 1/2 tbsp (25 mL)
balsamic vinegar
1/4 cup (60 mL)
olive oil
2
cloves garlic, minced
Montreal steak spice
1/4
green pepper, sliced
1/4
red pepper, sliced
1/4
onion, sliced
pinch of oregano
2 tbsp (30 mL)
pesto
1 tbsp (15 mL)
mayonnaise
1 tbsp (15 mL)
jalapeño peppers, chopped (optional)
1
Ciabatta bun
3
slices 2 year old Bothwell cheddar
lettuce, shredded
3
tomato slices
Instructions
1
Marinate chicken overnight with balsamic vinegar, olive oil and fresh garlic.
2
Sprinkle chicken breasts with Montreal steak spice and BBQ on high heat to ensure a crisp, but not blackened outside.
3
While barbecuing the chicken, sauté green pepper, red pepper and onion with a small amount of olive oil and oregano.
4
Mix pesto with mayo and jalapeños then apply to both sides of Ciabatta bun.
5
Slice chicken to desired thickness.
6
Place sautéed veggies on the bottom half of bun, followed by 2 slices of cheddar.
7
Cut the third slice of cheddar in half and put the sliced chicken and cheddar on the top bun.
8
Place buns open face on the top rack of the BBQ until the cheese melts, ensuring the bun is not overly crispy.
9
Add shredded lettuce and sliced tomato on top of the chicken.
10
Add a splash of balsamic vinegar on top of the tomato and some fresh, cracked pepper.
11
Close sandwich, press down and enjoy!