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
Combine artichoke hearts, 1 ounce of parmesan cheese, walnuts, mayonnaise, salt and pepper in food processor.
Pulse until finely ground.
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!