I love checking out new bistros for lunch around Portland, but I always wish that I could duplicate some of the gourmet sandwiches that I try! Well.. I finally have and so can you! The lemon juice marinated into the chicken pairs perfectly with the roasted red pepper, feta, and zesty cilantro pesto! The best part is that they’re good warm or cold so you can make them the night before and take them for lunch the next day!
2 chicken breasts
Juice from half a lemon
½ tsp paprika
Salt and pepper to taste
1-2 Tbs olive oil
1 red bell pepper
4 Tbs crumbled feta
2-3 Tbs cilantro pesto – recipe here
2 ciabatta buns or sandwich buns
Place chicken breasts on a plate and squeeze lemon juice over the tops. Sprinkle with paprika, salt, and pepper. Cover with plastic wrap and place in the refrigerator to marinate for 30 minutes.
When finished marinating, heat 1-2 Tbs of olive oil in a large skillet over medium heat. Once skillet is hot, add chicken breasts and cook 5-7 minutes on each side or until thoroughly cooked.
While waiting on your chicken you can roast your pepper!
Preheat the oven to 450 degrees F and line a baking sheet with foil. Cut the bell pepper in half and remove stem, seeds, and membrane. Place the pepper (inside facing down) on the prepared baking sheet.
Turn oven to broil setting and place baking sheet on the top shelf in the oven. Broil for 15-20 minutes or until most of the outer layer of skin on the pepper has blackened.
Place peppers in a zip-lock bag and seal shut. Set aside to cool for 20 minutes. Remove peppers from the bag and pinch the outer blackened skin to start peeling it off. Remove all of the outer skin.
Now to put it all together!
Smash crumbled feta down onto the bottom half of your sandwich bun.
Next add the roasted red pepper and chicken breast. Slather the cilantro pesto on the top half of the bun and place on top of the chicken. Cut the sandwiches in half or serve whole. They’re delicious warm or cold!