Homemade Pesto Chicken Sandwich on a Gluten Free Hoagie Roll
My Homemade Pesto Chicken Sandwich on a Gluten Free Hoagie Roll is special because each component is made from scratch.
Ingredients
Pesto
- 1 1/2 Cups Fresh Basil
- 4 - 5 Cloves Garlic
- 1/4 Cup Grated parmesan
- 1/8 Cup Lemon juice
- 1/8 - 1/2 Cup Extra virgin olive oil
- 1 Cup Homemade mayo
Chicken
- 1 Whole 3.5 - 4 lb chicken
- 5 Whole Carrots rough chop
- 5 Stalks Celery rough chop
- 2 Whole Yellow onions
- 2 - 3 Tbsp Chicken Better than Boullion
- 2 - 3 Tsp Salt
- 2 -3 Tsp Fresh ground black pepper
- 2 Tsp Parsley flakes
- 1 Tbsp Thyme
- 8 Cups Water
Making the chicken pesto and sandwich
- 1/4 Cup Grape tomatoes
- 4 Leaves Romaine lettuce
Instructions
Pesto
-
Mix everything together in food processor except the oil and lemon. Once everything is mixed well, drizzle with lemon and oil. Mix until well blended.
Now add a cup of homemade mayo to the pesto and set aside.
Chicken
-
Fill the pot with 8 cups water and add all the ingredients into a stock pot. On high heat, bring pot to a boil. Once boiling, reduce to a simmer. Cook for 35 - 45 minutes. When the chicken is cooked, remove from the pot. Once cool enough to handle, remove the breasts and cut into 1" cubes.
Making the chicken pesto and sandwich
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Add the cubed chicken and the pesto mayo to a mixer with a paddle attachment. Mix on a low speed. You are looking for the chicken to mostly break down but you still want to see some chunks.
To assemble the sandwich, cut your hoagie roll in half. Place a couple of romaine leaves on the bottom roll. Top with as much of the chicken pesto as you like. Top the sandwich with halved grape tomatoes.
Serve and enjoy!