Pesto Chicken and Provolone Sandwiches
You can never have too many main course recipes, so give Pesto Chicken and Provolone Sandwiches a try. For $2.65 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 788 calories, 55g of protein, and 33g of fat. 1113 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. This recipe from Sugar Dish Me requires cooked chicken, fresh mushrooms, sourdough loaf, and plain greek yogurt. With a spoonacular score of 96%, this dish is amazing. Similar recipes include Bacon-Provolone Chicken Sandwiches, Provolone Turkey Sandwiches, and Provolone 'n' Turkey Sandwiches.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
3 cups cooked chicken
1 cup fresh mushrooms, sliced
2 teaspoons olive oil
¼ cup plain Greek yogurt
8-12 slices provolone cheese
salt to taste
1 sourdough loaf, cut into sandwich slices
Equipment:
baking sheet
bowl
oven
frying pan
Cooking instruction summary:
Preheat the oven to 400°F. Set out a baking sheet - you can line with parchment if you'd like. Lay the bread slices across the baking sheet.In a large bowl stir together the chicken, pesto, Greek yogurt, and cashews until well combined.Heat the olive oil over medium high heat in a small skillet. Add the mushrooms, sprinkle with the salt, and cook, stirring occasionally until they are golden, about 4 minutes.While the mushrooms cook, lay a slice of provolone on both halves of each sandwich. Spoon a heap of the pesto chicken on top of the cheese on the bottom half of each sandwich. When the mushrooms are done, spoon a few onto the top half of each sandwich.Place the baking sheet in the oven, leaving the sandwiches open-faced to melt the cheese and toast the bread on both sides. Bake for 4-5 minutes, until the cheese is melted and the exposed edges of the bread are golden.Put the sandwich halves together and serve.
Step by step:
1. Preheat the oven to 400°F. Set out a baking sheet - you can line with parchment if you'd like. Lay the bread slices across the baking sheet.In a large bowl stir together the chicken, pesto, Greek yogurt, and cashews until well combined.
2. Heat the olive oil over medium high heat in a small skillet.
3. Add the mushrooms, sprinkle with the salt, and cook, stirring occasionally until they are golden, about 4 minutes.While the mushrooms cook, lay a slice of provolone on both halves of each sandwich. Spoon a heap of the pesto chicken on top of the cheese on the bottom half of each sandwich. When the mushrooms are done, spoon a few onto the top half of each sandwich.
4. Place the baking sheet in the oven, leaving the sandwiches open-faced to melt the cheese and toast the bread on both sides.
5. Bake for 4-5 minutes, until the cheese is melted and the exposed edges of the bread are golden.
6. Put the sandwich halves together and serve.
Nutrition Information:
covered percent of daily need
