Recently a couple of my friends from Lincoln moved to Boulder. We have spent nearly every weekend adventuring in the mountains. We go off roading, hiking, camping, and driving all over to witness Colorado's beauty. Usually these are all day events and we all get pretty hungry. We typically get Jimmy Johns and try to savor it until we get deep into the mountains and starving. Jimmy Johns is alright, but not week after week. So I decided to make my own sandwiches for them.
The idea from this sandwich honestly kind of came out of nowhere, but it's absolutely delicious. I'm apologizing now for not having a picture. I scarfed mine down before I remembered to take a picture. Then I gave the other two to Karissa and Ethan, and sadly, forgot to take one before. I PROMISE I will do better to always have pictures, because I know how much I enjoy them when reading recipes. But, please give this one a try, it is definitely one of my new favorites.
I have chicken listed on here because I made theirs with chicken. Mine was completely vegetarian and I loved it!
Enjoy!
Basil-Mint Pesto:
1 plastic box of basil
1/2 plastic box of mint
1 cup spinach
1/4 cup olive oil (more or less)
1-2 cloves of garlic
Handfull of parmesan cheese
1/4 cup of walnuts *optional
1/2 tsp red pepper flakes *optional
Water to thin it out
Sandwich:
1 loaf crusty whole wheat bread
1 8 oz chicken breast
1 red onion
1 red bell pepper
1 green bell pepper
1/4 cup mushrooms
2 roma tomatoes
3 Slices of pepperjack cheese
Olive oil
FOR THE PESTO: in a blender or food processor, blend basil, mint, spinach, garlic, parmesan, walnuts and red pepper flakes. With the blender or food processor running, slowly stream in the oil until it forms a thick paste. Slowly add water to thin out your pesto until it reaches the consistency you would like. If you want it to be all olive oil, you definitely can. Season with salt and pepper to taste.
FOR THE SANDWICH: season the chicken breast with salt and pepper. Grill until done, let rest 5 minutes, then slice thinly.
In a saute pan, heat 2 t olive oil over medium heat. Add onions, peppers, and mushrooms, season with salt and pepper. Saute until tender. In the meantime, slice the tomato thinly, and get everything ready to assemble your sandwich.
Spread both sides of bread generously with the pesto, then layer with chicken, peppers/onions, tomatoes and cheese.
Put the sandwich together and brush both sides of the bread with olive oil.
In a panini press, indoor grill, or saute pan, heat the sandwich until the cheese has melted and it is hot throughout. If using a saute pan, place a second saute pan on top with weight in it (aka a can of vegetables.) The sandwich is ready to be devoured when the bread is toasty and crispy on the outside.
