Homemade Pesto Chicken & Chorizo Sandwich
What could be better than shredded chicken and homemade pesto loaded into a crunchy ciabatta with caramelised chorizo? You'll serve this next-level sandwich with crispy potatoes, and a roasted pepper and mozzarella salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, then take your chicken out of the fridge, open the packet and let it air
Slice your potatoes (skins on) into thin discs, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 25-30 min or until golden and crispy
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of olive oil over a medium-high heat
Once hot, add your chicken breast portion[s] with a pinch of salt and cook for 3 min on each side or until golden
Once golden, add 250ml [375ml] [500ml] boiled water to the pan, then reduce the heat to low and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)
While the chicken is cooking, peel your garlic
Add the peeled garlic to a food processor with your basil, grated Italian hard cheese, pine kernel & seed mix, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 2 tbsp [3 tbsp] [4 tbsp] cold water, a pinch of salt and the juice of your lemon[s]
Blitz until well combined and smooth – this is your homemade pesto
Tip: No food processor? Chop everything up as finely as you can and mix it together!
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper
Tear the drained mozzarella into rough, bite-sized pieces
Once the chicken is cooked, transfer the cooked chicken to a clean board (discard any liquid and reserve the pan) and shred it apart, using two forks - this technique is known as 'pulling'
Add the pulled chicken and homemade pesto in a bowl with a grind of black pepper and give everything a good mix up – this is your pesto chicken
Return the reserved pan to a medium-high heat and once hot, add your diced chorizo and sliced pepper and cook for 5-6 min or until crisp and beginning to char
Add your ciabatta[s] to a baking tray and put the tray in the oven for 5 min or until warmed through, then carefully slice in half
Wash your salad, then pat it dry with kitchen paper
Separate the charred pepper from the cooked chorizo
Spread your mayo on the warmed ciabatta base with the cooked chorizo, pesto chicken and a handful of salad and top with the warmed ciabatta lid
Serve the remaining salad to the side with the charred pepper and torn mozzarella on top
Drizzle over your balsamic vinegar and serve the crispy potatoes to the side and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, peanut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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