The Summer Sandwich

Cross section of a summer's day sandwich with goats cheese, pesto and fried chicken.

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This Whipped Goats Cheese, Pesto, and Fried Chicken Sandwich is the ultimate Summer Sandwich.

Prep Time20

Cook Time15

Total Time35

Course: Lunch, Snack

Servings: people

Calories: 2072kcal

Author: Emily Roz

Ingredients

For the fried chicken

2 chicken breasts sliced nearly all the way through lengthways to open up into a butterflied cutlet
flour
panko breadcrumbs
egg whisked

For the almond pesto

100 g almonds
35 g parmesan cheese
2 garlic cloves 5g of garlic cloves
30 g basil
50 ml olive oil more or less depending on how runny you like your pesto

For the whipped honey goats cheese

125 g goats cheese skin removed (we just want the soft part of the goats cheese)
½ tablespoon honey

For the tomatoes

150 g baby tomatoes roughly chopped
½ teaspoon oregano dried or fresh
1 teaspoon balsamic vinegar
1 teaspoon olive oil

Other ingredients

2 ciabatta portions
2 balsamic glaze drizzles
mayonnaise for serving if you'd like!
2 portions arugula / rocket optionally tossed in olive oil, salt, and pepper

Instructions

Coat your butterflied chicken breasts in flour, then egg, then panko breadcrumbs. Repeat to create a double coating, then set aside. Do the same for all your chicken breasts.
Place a large skillet/pan on medium heat and add in a big drizzle of vegetable oil. Once hot, add in the coated chicken breasts and fry on each side for 3-5 minutes or until golden brown and cooked through. Remove and drain on paper towel to remove any excess oil.
While your chicken is cooking, place the almonds, parmesan and garlic in a food processor or blender and blend until coarse or smooth (depending on how you like your pesto). Then add in the basil, olive oil, salt, pepper and blend until your desired consistency. Taste and season accordingly.
In a small bowl, combine the goats cheese, honey and a grind of black pepper. Whip using a hand whisk, fork, or electric whisk until light and fluffy.
In another small bowl, combine your tomatoes, dried oregano, balsamic vinegar, and season with salt and pepper. Stir and set aside.
Once your fried chicken is cooked, it's time to assemble your sandwich! Get your ciabatta toasted slightly in the oven or the toaster (optional), then lay it down and spread your pesto on one side and whipped goats cheese on the other side. On the pesto side, place down the fried chicken, followed by arugula (rocket), tomato mixture, and a drizzle of balsamic glaze. Top the sandwich and wrap in parchment paper.
Slice the sandwich in half to get that gorgeous cross section, and enjoy! I love serving it with a bit of mayonnaise on the side because I'm obsessed with mayonnaise, but it's great as is! Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up to find that section.

To double quantity: This recipe can be doubled to make sandwiches for 4 people.

Nutrition