Chicken Sandwich with White Bean and Pesto Spread

Chicken Sandwich with White Bean and Pesto Spread

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple white bean spread with pesto then add it to a simple chicken sandwich for an easy lunch.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8

sandwiches

White Bean and Pesto Spread (makes about 1 cup)
1
can (15 oz) Progresso® cannellini beans, drained, rinsed
1
clove garlic, finely chopped
2
tablespoons lemon juice
2
tablespoons olive oil
1
tablespoon basil pesto
Salt and black pepper
Chicken Sandwiches
16
slices multigrain or whole grain bread
1
cup White Bean and Pesto Spread
4
cooked boneless skinless chicken breasts, sliced
16
romaine lettuce leaves, torn in half
  1. In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
  2. To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.
Makes 8 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute deli cooked turkey, ham or roasted vegetables for the chicken.
Store any leftover White Bean and Pesto Spread covered tightly with plastic wrap in the refrigerator for up to one week.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.