chicken | main course

Pesto Chicken Philly Melt

Prep Time: 15 minutes Cooking Time: 15 minutes 1 servings

Products Included In Recipe


1 Granny's Boneless, Skinless Chicken Breast
a splash balsamic vinegar
2 tsp | 10 ml olive oil
1 tsp | 5 ml garlic, fresh
1 tsp | 5 ml Montreal Steak Spice
1/4 green pepper, sliced
1/4 red pepper, sliced
1/4 onion, sliced
to taste oregano
2 tbsp | 30 ml pesto
1 tbsp | 15 ml mayonnaise
1 tbsp | 15 ml jalapeño peppers, chopped (optional)
1 ciabatta bun
1 slice cheddar cheese
3 slices lettuce, shredded
3 slices tomato
to taste salt and ground pepper


Marinate chicken overnight with balsamic vinegar, olive oil and fresh garlic.
Add Montreal Steak Spice to chicken and barbecue on high heat to ensure a crisp, but not blackened outside.
While barbecuing the chicken, sauté green pepper, red pepper and onion with a small amount of olive oil and oregano.
Mix pesto with mayo and jalapeños then apply to both sides of ciabatta bun.
Slice chicken to desired thickness.
Place sautéed veggies on the bottom half of bun, followed by 2 slices of cheddar.
Cut the third slice of cheddar in half and put the sliced chicken and cheddar on the top bun.
Place buns open face on the top rack of the barbecue until the cheese melts, ensuring the bun is not overly crispy.
Add shredded lettuce and sliced tomato on top of the chicken.
Add a splash of balsamic vinegar on top of the tomato and some ground pepper.
Close sandwich, press down and enjoy.

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