Chicken “Caprese” Sub
Sandwiches | 30 Minutes or Less, Budget-minded, Cooking for One or Two | Poultry
SERVES 1 (may be multiplied as needed) - START TO FINISH: 12 minutes
Cooking Notes
* Already grilled chicken can be your personal leftovers, purchased in the deli or refrigerated sandwich section, or purchased as whole grilled chicken breast halves (and then sliced) from the ready to eat section of the grocery.
Chicken “Caprese” Sub
1 “unbaked” club sandwich roll or 1/3 unbaked baguette
4 teaspoons prepared pesto
4 ounces already-grilled skinless, boneless chicken breast strips*
1 ounce thinly sliced fresh, part skim mozzarella cheese
2 slices fresh tomato
1. Preheat oven to 425 degrees.
2. Slice roll in half and spread 2 teaspoons pesto on each half. Top one side with chicken, cheese and tomato and remaining roll half. Bake in preheated oven on foil-lined pan for 8 to 10 minutes, until heated through, cheese is melted and roll is golden brown. Serve immediately.
Chicken “Caprese” Sub
Approximate Values Per Serving: 573 calories, 19g fat (6g saturated), 144mg cholesterol, 60g protein, 38g carbohydrates, 3g dietary fiber, 768mg sodium
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What you're saying..
Kudos and Plaudits to you! I have tried many of your recipes with success but I must say your Scrumptious Crock Pot Beef Stew was OUTSTANDING!!! I've made it many times since it appeared in the paper and each time it's a big hit and I love it even more (great leftover too).
I've learned to do all the prepping/chopping the night before so that all I have to do is the layering/assembling in the morning. I have upgraded a tad and use sirloin steak strips cut up when I can get them on sale......YUMMMMM!
So, thanks again for sharing your recipe. I know I'll be making this for eons to come!
- Loie Angelsten of Holden, MA
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