Ingredients
- 1 cup walnuts
- Kosher salt
- 2 small heads broccoli
- cut into florets (about 3 cups)
- 1 clove garlic
- 1 tablespoon honey
- 1 teaspoon lemon zest
- plus 1 tablespoon juice
- from half a lemon
- 1 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- 8 slices rustic bread
- 4 chicken cutlets
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- from half a lemon
- 1 to 2 large beefsteak tomatoes
- sliced into thick rounds and halved
Instructions
- For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
- Bring a medium pot of salted water to a boil over medium-high heat.
- Add the broccoli and cook until tender, about 4 minutes.
- Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes.
- Remove from the ice bath and drain well.
- Transfer the broccoli to a food processor.
- Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped.
- With the machine running, gradually pour in the olive oil.
- Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano.
- Cover and set aside.
- For the sandwich: Preheat a grill pan over medium-high heat.
- Grill the bread until toasted and golden brown, about 2 minutes per side.
- Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil.
- Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side.
- Squeeze the lemon juice over the cooked chicken while it is still on the grill pan.
- Remove the chicken to a plate.
- To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread.
- Place 2 pieces of tomato on 4 of the slices.
- Top the tomatoes with the chicken cutlets and the remaining slices of bread.
- Cut each sandwich in half to serve.
← Back to all recipes