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.
Servings 6 people
Calories 360kcal
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
- 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!
Notes
Nutrition is an estimate per serving (without the roll), calculated from the ingredients.
Nutrition
Calories: 360kcal | Carbohydrates: 3g | Protein: 32g | Fat: 25g