This is my very first month to be involved in a fun cooking adventure called The Secret Recipe Club, where you are assigned a cooking blog & make a recipe from there. No one knows who has tried what recipe & from whom until they see the posts today.
The website that I have this month is Jane over at TheHeritageCook.com. She has a great cooking blog over there & while browsing her recipes I came across these Pan Seared Chicken Sandwiches with Pesto Mayonnaise that looked awesome. So, I whipped them up & not only were they delicious, but they were super easy too!
- 1/2 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- salt & pepper to taste
- 1 tsp dried thyme
- 2 large boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 3 to 4 tbsp prepared pesto sauce
- 2 medium tomatoes, cored & sliced
- 1 head green leaf lettuce
- 8 slices bacon, fried to a crisp
- 8 slices Monterey Jack cheese
- 4 soft croissants or other sandwich rolls (I used homemade onion sandwich rolls)
In a bowl, combine the olive oil, vinegar, mustard, salt, pepper, & thyme. Whisk until smooth. Pour into a resealable bag.
Using a sharp knife, slice chicken breasts in half horizantally creating 4 thin cutlets. Place in the bag along with the marinade. Marinate in the refrigerator for 30 minutes while preparing the other ingredients.
In a small bowl, combine mayonnaise & pesto. Set aside.
Heat a pan on the stove on medium heat until really hot. Place the chicken (discard the marinade) in the pan & cook for a couple of minutes on each side until done & nicely browned. Place the cheese slices on top & let melt.
Spread the pesto mayonnaise on each side of the bread. Place lettuce leaves on the bottom halves of the rolls. Place the chicken on top of the lettuce. Top with 2 slices of bacon & sliced tomatoes.