Chicken Sandwich with White Bean and Pesto Spread

  • Prep 20 min
  • Total 20 min
  • Servings 8

Ingredients

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

Steps

Hide Images
  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved