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Chicken Sandwich with White Bean and Pesto Spread

  • Prep 20 min
  • Total 20 min
  • Servings 8

Amp up the flavors of traditional chicken sandwiches with our simple white bean spread with pesto. It's ready to spread in only 20 minutes. ...MORE+ LESS-

Inspired Taste
December 16, 2012

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.

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.

Nutrition Information

No nutrition information available for this recipe

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