RECIPES

Pesto Chicken Philly Melt

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.

Prep Time

P1D

Cook Time

PT15M

Serves

1

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. 1 Marinate chicken overnight with balsamic vinegar, olive oil and fresh garlic.
    2. 2 Sprinkle chicken breasts with Montreal steak spice and BBQ on high heat to ensure a crisp, but not blackened outside.
    3. 3 While barbecuing the chicken, sauté green pepper, red pepper and onion with a small amount of olive oil and oregano.
    4. 4 Mix pesto with mayo and jalapeños then apply to both sides of Ciabatta bun.
    5. 5 Slice chicken to desired thickness.
    6. 6 Place sautéed veggies on the bottom half of bun, followed by 2 slices of cheddar.
    7. 7 Cut the third slice of cheddar in half and put the sliced chicken and cheddar on the top bun.
    8. 8 Place buns open face on the top rack of the BBQ until the cheese melts, ensuring the bun is not overly crispy.
    9. 9 Add shredded lettuce and sliced tomato on top of the chicken.
    10. 10 Add a splash of balsamic vinegar on top of the tomato and some fresh, cracked pepper.
    11. 11 Close sandwich, press down and enjoy!
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