Baguette with Chicken, Arugula Pesto, Avocado and Parmesan
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 100 grams Arugula
- 2 Tbsps Pine nuts
- 1 peeled and deveined garlic clove
- 100 milliliters olive oil
- salt
- freshly ground peppers
- 1 Baguette
- 4 leaves of Lettuce
- 60 grams Mayonnaise
- 2 Tbsps lemon juice
- 400 grams cooked Chicken breasts
- 1 Avocado
- 40 grams freshly grated Parmesan
Preparation steps
1.
Rinse the arugula, pat dry and set aside about 1/3. Puree the remaining arugula with the pine nuts, garlic clove, and olive oil. Season with salt and pepper. Slice the baguette into quarters and each portion in half lengthwise. Take the halves apart and spread the cut surfaces with pesto.
2.
Rinse and pat dry the lettuce leaves. Place on the baguette bottoms. Stir together the mayonnaise with the lemon juice. Dice the chicken breasts and mix with the mayonnaise. Season with salt and pepper. Place on the baguettes and top with the remaining arugula. Peel and halve the avocado, remove the pit, and cut the flesh into strips. Spread on sandwiches, sprinkle with Parmesan and close the sandwiches. Serve chilled or at room temperature.
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