Grilled Chicken and Lemon Pesto Sandwich
Training for the Bocuse d'Or was not easy. I needed to refuel often and stay in shape. I used this sandwich, which was quick and easy to make.
Slice the baguette in half. Lather both sides of the bread with the lemon pesto.
Starting with the bottom of the baguette, add a layer of caramelized onions and roasted peppers.
Add the crispy bacon.
Cut the chicken breast in half long ways and place over the bacon.
Place the cheese over the warm chicken to help melt.
Lay the sliced tomatoes over the top the cheese.
Then add the basil leaves and shaved romaine over the tomatoes.
Finish the sandwich by placing the top of the baguette and serving with your favorite kettle chips.
Combine the basil, zest, garlic, and pine nuts in a blender and pulse until coarsely chopped.
Add the 1/2 cup of oil and process until fully incorporated and smooth. Season with salt and pepper.
Transfer the puree into a large bowl and stir in the grated cheese.