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2011-06-30 digital edition

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2011-06-30 / General Stories

From the Chef’s Corner

by Chef Deedle

Pesto Chicken Melt

Do you ever get to the point of “not in the mood” for the average dinners that are the usual meals we come up with every night? This one is a fun one to try that should please the whole family, and doesn’t take long to prepare.

Pesto Chicken Melt
Cook: 8 strips bacon, crisp
Combine: 2 cups shredded cooked chicken
¼ cup purchased sun-dried tomato pesto
¼ cup slivered red onion
To assemble: 2 ciabatta rolls or Kaiser buns, split
4 TBsp. mayonnaise
8 thin slices tomato
Black pepper to taste
Top: 1 cup shredded Cryere or Swiss cheese








Preheat broiler with rack 6 inches from element.
Cook bacon in a skillet over medium heat.
Transfer bacon to a paper-towel-lined plate.
Combine chicken, pesto, and onion in a bowl while bacon cooks.
To assemble sandwiches, spread cut sides or rolls with 1 TBsp.
mayonnaise. Top each with 2 tomato slices and season with pepper.
Place 2 strips of bacon over tomatoes. Arrange ½ cup chicken
mixture on each serving. Place sandwiches on a foil-lined cookie
sheet; broil 3 to 5 minutes.
Top each sandwich with ¼ cup cheese. Return pan to oven and
broil until cheese begins to brown, 3 to 5 minutes.
Serve with Romaine salad with lemon-cream dressing.
Whisk: ¼ cup sour cream
2 TBsp. fresh lemon juice
1 TBsp. shredded or grated Parmesan
1 tsp. Dijon mustard
Salt and pepper to taste
Whisk together sour cream, lemon juice, Parmesan, and Dijon
in a large bowl; season with salt and pepper. Toss with 1 cup
chopped Romaine lettuce to coat.
Very tasty!



















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