Arizona Chicken Breast Sub
- 3 Cups Packed Cilantro (leaves only, no stems)
- ½ Cup Olive Oil
- 5 Garlic Cloves
- 2 Jalapeno Peppers, Cored & Seeded
- 1 Cup Walnuts
- 1 Cup Feta Cheese
- Juice of 1 Lemon
- ¼ Cup Ice Cold Water
- 4 SMF Boneless, Skinless Breasts
- 6 Roma Tomatoes, Sliced Thin
- 6 Green Onions, Chopped
- ½ Head Red Cabbage, Sliced Thin
- 4 Crusty Sub Rolls Salt & Pepper, To Taste
Note: For the Pesto, this makes 3 cups. You’ll only need 5 tablespoons to prepare the 4 subs.
Place all the pesto ingredients in a food processor and puree to a thick paste. Refrigerate until needed.
Using the food processor is essential to making the pesto. However, because of its speed it does work up a certain amount of friction heat, which can discolor the green tint of the pesto. This is the reason for the ice water; it saves the mixture from heat discoloration
Mix together the tomatoes, onion, cabbage and 1 tablespoon of the Cilantro Pesto.
Season the chicken breasts with salt and pepper. Grill the chicken breasts over medium heat until done. When cooked, slice each breast into strips.
Cut the rolls so that they have a hinge. Spread the inside each roll with 1 tablespoon of pesto. Place the chicken breast strips in each roll. Cover the chicken with some salad mixture.
Cut the sandwich in half. Wrap each sandwich in a sheet of foil.