Sure, cold cuts are easy and convenient, but sometimes we crave a sandwich that’s a bit heartier. That’s why our First for Women test kitchen came up with this Chicken Pesto BLTs recipe — it’s warm, toasty and packed with flavors that really satisfy. Love a good BLT? We got you covered! Can’t get enough pesto? No problem! Fan of crispy chicken cutlets? Check! Even better: While we managed to pack all that into one delicious bite, the recipe is actually super simple to make thanks to some clever shortcuts and is ready in just 30 minutes.
We kept things speedy with store-bought pesto, but if you’d like to whip up your own, try our sun-dried tomato pesto for a fun and tasty variation. Another delicious twist? Swap in these Ranch Dressing Chicken Cutlets. Yum!
Did you try this chicken pesto BLTs recipe and love it? Let us know in the comments below!
Yields
Prep Time
Cook Time
Ingredients
- 1 (12 oz.) pkg. refrigerated Italian-style breaded chicken cutlet patties
- 8 slices thick-cut bacon
- 8 (½” thick) slices crusty Italian bread
- ¼ cup pesto sauce
- 2 tomatoes, sliced
Instructions
PrintHeat chicken patties according to package directions. Heat 12” nonstick skillet over medium heat. Add bacon; cook, flipping once, 4−5 min. per side. Drain. Wipe skillet clean.
Dividing evenly, spread one side of each bread slice with pesto; top 4 slices with tomato, bacon and chicken. Top with remaining bread, pesto side down. Heat skillet over medium-high heat. In batches, cook sandwiches, flipping once, until toasted, 1−2 min. per side.
Nutrition
- Calories: 530 kcal
- Fat: 23 gram
- Saturated Fat: 5 gram
- Protein: 33 gram
- Carbohydrate: 47 gram
- Fiber: 1 gram
- Cholesterol: 65 mg
- Sugar: 4 gram
- Sodium: 1,240 mg
Conversation
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