"The majority of consumers eat a sandwich several times a week and say that every component of a sandwich is important. Create delicious and consistent tasting sandwiches with Pierce Chicken Salad!"
Datassential, “Sandwich Keynote”, 2017
Pierce Chicken® Chicken Gourmet Deli Salad on toasted Italian bread topped with a spinach and walnut pesto, sliced red onion and provolone cheese.
|Italian bread, sliced ½-inch thick, toasted||48 pieces|
|Spinach and walnut pesto (recipe provided)||3 cups|
|Provolone cheese, sliced||1 pound (24 slices)|
|Pierce Chicken® Chicken Gourmet Deli Salad (Code #17801), thawed||3 quarts
(Approx. ¾ of a tub)
|Red onion, peeled, thinly sliced||3 cups|
|Baby spinach||1½ quarts|
To make one serving:
- Spread 1 tablespoon spinach and walnut pesto on each slice of toast.
- Layer 1 toast with 1 slice provolone, ½ cup Chicken Gourmet Deli Salad, 5 slices red onion, and ¼ cup spinach. Place remaining bread slice on top, pesto side down.
- Cut in half to serve
SPINACH AND WALNUT PESTO
|Baby spinach, trimmed||2¼ cups|
|Basil, fresh, trimmed||1½ cups|
|Parmesan cheese, grated||¾ cup|
|Walnuts, toasted||¾ cup|
|Italian parsley, trimmed||6 tablespoons|
|Lemon juice||3 tablespoons|
|Olive oil||1¼ cups|
Makes 3 cups:
- Process the spinach, basil, Parmesan cheese, walnuts, parsley, lemon juice and salt in a food processor until combined.
- Add olive oil; pulse until combined.