Tuesday, June 4, 2013

Open Faced Artichoke Chicken Sandwiches

Since the kids have been home for a few weeks, I've had to get back into the routine of making lunch in the middle of the day.  I really don't enjoy packing school lunches but it is convenient to prepare lunch for the kids the night before or early in the morning instead of stopping whatever activities I am engaged in, in the middle of the afternoon.  Yes, they could prepare lunch for themselves but when left to their own accord, they don't always make healthy choices.

I have started to combine my lunch and dinner cooking so that I only have to start the grill (or the oven) once during the day.  These open faced artichoke chicken sandwiches made a great lunch and I grilled up some extra chicken breasts for dinner at the same time.
Open Faced Artichoke Pesto Chicken Sandwiches
6 ounce can of artichoke hearts (Packed in brine instead of oil)
2 ounces parmesan cheese
1/4 cup walnuts
2 Tablespoons light mayonnaise
1 teaspoon olive oil
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 grilled chicken breast
multigrain bread
fresh parsley

Combine artichoke hearts, 1 ounce of parmesan cheese, walnuts, mayonnaise, salt and pepper in food processor. 

Pulse until finely ground.

Toast bread.

Spread artichoke pesto on bread.

Top with a 1/2 of a grilled chicken breast, grated parmesan cheese and fresh parsley.

Weekday afternoon lunch - oh yea!


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