Chicken Pesto Sandwich
AJI-NO-MOTO® Umami SeasoningIngredients
Pesto Sauce:
- 1/2 cup (20g) Basil leaves, fresh
- 3 cloves (10g) Garlic, peeled
- 1/8 cup (20g) Native peanut, roasted, unsalted
- 1/8 cup (12.5g) Parmesan cheese, grated
- 9 Tbsps. (87.5ml) Olive oil
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 3 cups (450g) Chicken breast, boiled, shredded
- 30 slices (750g) Tasty bread, toasted
- 3/4 cup (150g) Mayonnaise
- 12 cups (300g) Iceberg lettuce, leaves separated
- 1 1/2 cups (150g) Tomato, sliced into rounds
Procedure
- GRIND. In a food processor or mortar and pestle, add basil leaves, garlic, native peanut, parmesan cheese, olive oil, and AJI-NO-MOTO®. Grind everything together until paste-like consistency is achieved. Set aside.
- MIX. In a bowl, combine pesto sauce and chicken. Mix well and set aside.
- ASSEMBLE. Spread 1 tsp. mayonnaise on each slice of bread. Add 2 1/2 Tbsps. (40g) chicken-pesto mixture and top with lettuce and tomato. Place the other slice of bread on top.
- SERVE. Slice sandwich diagonally. Transfer to a plate. Serve and enjoy.
Cooking Tips
Boil chicken in a large pot with enough water to cover over medium high-heat, let it simmer for 10 minutes. Remove from the pot, let it rest before shredding.
Cooking Time: 15 minutes
Preparation: 20 minutes
Servings:
15
Serving size: 1 pc. (130g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
348.0
Carbohydrates (g)
32.5
Proteins (g)
12.5
Fat (g)
18.7
Dietary Fiber (g)
2.2
Calcium (mg)
80.1
Iron (mg)
3.1
Sodium (mg)
428.2
Good to Know Nutrition Facts
Olive oil is a good source of Vitamin E which plays an important role in our nervous system and immunity.