Zupa’s makes amazing sandwiches, salads, and soups–and we even served Zupa’s at our wedding lunch. My favorite sandwich is the chicken pesto sandwich, but of course I couldn’t ever have it again with their bread. So I searched out a copycat recipe from Baking with Blondie and altered it a little to use jarred pesto. You can serve it cold instead of as a panini, but it’s so much better as a panini. Also, it’s a bit messy and not as great as a leftover, so eat it all in one sitting.
If you’re making it gluten free, make sure your almonds are gluten free and don’t say “May contain wheat”–I accidentally made myself sick that way. Also, use gluten free bread and make your sandwiches first. We have a George Foreman grill with removable plates that we can put in the dishwasher, so it’s much safer.
Make it a meal with:
- Tomato or Tomato Basil Soup
- Spinach Berry Salad with Cinnamon Almonds
- Chocolate Strawberry
Zupa's Chicken Pesto Sandwiches
Best served as a hot panini.
Ingredients
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1 large Chicken Breast, cubed
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1/4 c. Roasted Red Pepper from jar, chopped
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1/2 c. Slivered Almonds, toasted (or gluten free almond slices)
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3 Tbsp. Pesto from jar
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3/4 c. to 1 c. Mayo
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4 Ciabatta Rolls (or Kaiser Rolls), split in half (or gluten free bread)
- 1 large Tomato, sliced
- 1 c. Alfalfa Sprouts
- 4 slices Muenster Cheese
Directions
In a frying pan, cook the chicken then place in a bowl (leaving in pan melts the mayo to oil). To the chicken, add the red pepper, almonds, pesto, and mayo, and mix until combined. If you’re not making a panini, place your bread on a cookie sheet and broil slightly before assembling the sandwich. If you are making a panini, preheat your machine while you assemble. On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, then carefully place in the panini maker or George Foreman and cook for a few minutes until the bread is toasted.
Mitchell Meals 