A delicious Pesto Chicken Melt featuring roasted chicken, provolone cheese, and arugula, all sandwiched between slices of buttery bread. This recipe is easy to make and perfect for enjoying during British Sandwich Week!
1: Preheat the oven to 200°C (400°F).
2: Place the chicken breast on a small baking tray, drizzle with olive oil, and season with salt and pepper. Bake for around 20 minutes.
3: Lightly coat red bell pepper slices with olive oil, season, and add to the tray with the chicken for the final 12 minutes of roasting time.
4: Preheat a large frying pan over medium heat and coat with olive oil.
5: Brush each slice of bread with melted butter and press grated Parmesan into the butter.
6: Spread the interiors of the bread with basil pesto.
7: Lay the cheesy sides of the bread down in the pan. Top one side with cheese and the other with chicken. Add a bit of extra pesto on top of the chicken.
8: Cook until the bread is golden and crispy and the cheese has melted.
9: Meanwhile, mix a salad with arugula, olive oil, a squeeze of lemon, and Parmesan shavings. Season with flaky salt and pepper.
10: Add the salad and roasted red bell peppers to the sandwich when finished cooking. Enjoy!
