Smoky Bell-Pepper Pesto on Grilled Chicken Sandwiches

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Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient. Swap it for salsa the next time you make tacos, burritos, or rice and beans.

Whole Living, March 2012

Yield Serves 4

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Ingredients

1 pound boneless, skinless chicken breast
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large roasted red bell peppers, stems and seeds removed
1 jarred chipotle pepper in adobo, chopped
1/4 teaspoon chopped garlic (about 1 small clove)
2 tablespoons raw almonds, toasted
1 teaspoon fresh oregano
8 slices whole-grain bread, toasted
4 leaves escarole
4 slices sharp cheddar (4 ounces)

Directions

Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias.
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper.
Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar.