Chicken Sandwich with Vegetables and Pesto
Crisp lettuce, juicy chicken and flavorful sandwich bread — lunch doesn’t get much better than this delicious sandwich, inspired by the kind you would find at a good café. Enjoy!This recipe meets the requirements for the Danish Whole Grain Logo.
Ingredients
Marinade
- 100 ml 100 ml Greek yogurt (2% fat)
- 1 tbsp balsamic vinegar
- 1 small clove of garlic
Sandwich
- 2 ready-made whole grain sandwich rolls
- 200 g chicken breast
- 2 tbsp pesto
- 2 tomatoes, sliced
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- Lamb’s lettuce, baby spinach, or another type of lettuce
Instructions
- In a bowl, combine the Greek yogurt, finely chopped garlic, and balsamic vinegar. Slice the chicken breast and toss it in the marinade. Cover and refrigerate for at least 1 hour — preferably overnight.
- Remove the chicken from the marinade and cook it in a pan over medium-high heat for approximately 5–7 minutes on each side, depending on the thickness, until fully cooked through. Let it rest for a couple of minutes.
- If desired, warm the sandwich rolls according to the instructions on the packaging, then slice them open.
- Spread pesto onto the bread. Fill the sandwiches with lettuce, marinated chicken, tomato, cucumber, and red onion. Serve immediately.