“Due” Sandwich
In 2014, while travelling through North America, I worked as a dishwasher at a local Italian restaurant in Toronto called Fusaro’s – the inspiration behind this sandwich. This was and is my go-to meal. It is incredibly easy to make and so delicious. The pesto mayo recipe will leave you with some leftovers. An alternative option would be to substitute it for store bought mayonnaise and pesto and combine to your liking. Finally, for an additional touch of freshness, I recommend making your favorite garden salad as a side dish.
1
servings10
minutes5
minutes15
minutesIngredients
1 tbsp 1 butter
2 slices 2 ciabatta bread
2 tsp 2 sunflower oil (optional)
1 1 chicken breast or 150 g chicken strips
2 2 strips of bacon
1 1 tomato
1 1 ball of mozzarella
50 g 50 spinach
2 cups 2 fresh basil leaves
1 cup 1 mayonnaise
1/3 cup 1/3 grated parmesan
3 tbsp 3 fresh lemon juice
2 tbsp 2 toasted pine nuts
3 3 garlic cloves
1 tsp 1 salt
Pinch of crushed red pepper chili flakes
Directions
- To make the basil pesto mayonnaise, place the basil leaves, mayonnaise, parmesan cheese, lemon juice, pine nuts, garlic, salt and red pepper flakes in a blender or food processor. Blend the ingredients until mostly smooth but still leaving some larger pieces, about 1 minute. Refrigerate until ready to use.
- Meanwhile, begin to make the sandwich by placing a large skillet over medium heat.
- Use 1 tablespoon of the butter to coat both bread slices. Toast the bread in the skillet butter side down, or if preferred, in the oven, butter side up, until golden brown. Set aside.
- Using the same pan you toasted your bread in, add the bacon and cook until the fat renders and is crispy, about 5 minutes. Drain bacon on a paper-towel-lined plate.
- Take the chicken breasts and cut them into strips – or if you prefer, a whole chicken breast may also be used.
- In the same skillet (adding more oil if needed), heat over medium-high heat. When oil begins to shimmer, add your chicken and sear until golden, about 3–5 minutes per side. Adjust time to how large your pieces are and always make sure it is cooked to the correct temperature.
- To assemble, spread the pesto mayo on the buttered bread slices, followed by the spinach leaves and 2–3 tomato slices. Layer on your desired amount of mozzarella cheese followed by the chicken and bacon.
- Serve immediately and enjoy!
Equipment
- Blender or food processor
- Large skillet
- Chopping board
Notes
- The pesto mayonnaise can be stored refrigerated for up to 2 weeks.
- For an additional touch of freshness, I recommend making your favorite garden salad as a side dish.