Pesto, Cucumber, and Chicken Sandwich
Dietary
gluten-free
Recipe Bundle
August 2025
Meal Course
Lunch
Servings
2
sandwiches
Servings
2
sandwiches
Ingredients
1
large boneless, skinless chicken breast
2
tsp
extra virgin olive oil
1
tsp
garlic powder
¼
tsp
sea salt
¼
tsp
black pepper
4
slices sourdough bread
, toasted to desired doneness, gluten-free if required
¼
cup
store-bought pesto
, divided
½
avocado
, sliced
¼
English cucumber
, very thinly sliced
handful fresh arugula
Instructions
Halve the chicken breast crosswise to make two thinner cutlets. Drizzle with olive oil, and season with garlic powder, salt, and pepper.
Grill the chicken on a barbecue or grill pan for 8 to 10 minutes per side, turning once.
While the chicken is cooking, spread 1 tablespoon of pesto on each slice of toasted sourdough.
Layer the bread with avocado, cucumber slices, chicken, and arugula. Slice, and serve.