Want to have something minty and full of flavors? Mint pesto is the right option. With the freshness of mint and the flavor of raw garlic along with the slight bitterness of extra virgin olive oil, this pesto sauce is sure to win everyone’s hearts. Here, I have shared two sandwich recipes- Tomato cheese mint pesto sandwich and Chicken mint pesto sandwich.
I have modified the original pesto sauce recipe by replacing a few ingredients with what was available in my kitchen pantry. The pesto sauce can be used for many many things. Pizzas, pastas, sandwiches, everything! They are sooo delicious!
The original pesto recipe uses basil leaves, parmesan cheese and pine nuts each of which I have replaced with mint leaves, processed cheese and cashew nuts. You can use parsley, cilantro, kale, spinach or substitute with anything you like. And instead of pine nuts, walnuts, pumpkin seeds, almonds can be used. Also, other ingredients like lemon juice or zest, jalapeno or even roasted tomatoes can be used.
Why mint? Simply because we like the flavor of mint and also because it was the only available ingredient at home. Mint is very refreshing and also has a lot of benefits too. It has antioxidant properties and also aids in digestion apart from all the other benefits.
Also, using extra virgin olive oil is very healthy. Extra virgin is like cold pressed oil, that is, it has not undergone very much processing. It is rich in healthy monosaturated fats and antioxidants. So, when all healthy ingredients are getting into this yummy recipe then I would tell you to go for it!
So, here is the delicious mint pesto recipe along with two mint pesto sandwich recipes for you on day-18 of the No Veggies, 21-Day Lockdown Series. Enjoy it with your family. Stay safe, stay healthy! Happy cooking and eating!
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron.
Mint Pesto Sandwich
Ingredients
For the mint pesto
- 1 cup mint leaves
- 4-5 raw garlic cloves
- 4 tbsp grated processed cheese
- 2 tbsp cashew nuts
- salt, as per taste
- pepper powder, as per taste
- 1/2 cup extra virgin olive oil
For the chicken pesto sandwich
- 1 chicken breast, cubed
- salt, as per taste
- 1/8 tsp black pepper powder
- 1 tsp red chili flakes
- 4 tbsp mint pesto
- 1 tbsp mayonnaise, optional
- 4 slices bread, any bread of your choice
- butter, as required
For the tomato cheese pesto sandwich
- 1 medium tomato, sliced into discs
- 2 cheese slices
- 4 slices bread, any bread of your choice
- 2 tsp mayonnaise, optional
- 4 tbsp mint pesto
- butter, as required
Instructions
To make the mint pesto
- Add all the ingredients to make the mint pesto into a food processor or a blender. While the processor is running, add the olive oil to it.
- Continue processing until the mixture is well combined.
To prepare the chicken
- Add salt, pepper and red chili flakes to the cubed chicken and mix well. Add oil to a tawa on medium heat and fry the chicken pieces on both sides until golden brown.
- Shred the chicken pieces. Add 4 tbsp pesto and mayonnaise(optional) to the shredded chicken and mix well.
- Heat a tawa or a grill pan on medium heat. Apply some butter on one side of a bread slice and place it on the tawa.
- Take spoonfuls of the shredded chicken and place it on the bread slice on the tawa.
- Now, apply some butter on one side of the other bread slice and place it on top of the chicken mixture.
- Flip the sandwich carefully to toast the other side of the bread on a low-medium flame. Press the sandwich with the help of a spatula. Take the sandwich off the heat once both the sides are evenly toasted.
To make the tomato cheese pesto sandwich
- Heat a tawa or a grill pan on medium heat. Apply some butter on one side of a bread slice and place it on the tawa. You can also apply some mayonnaise on the other side of the bread.(optional)
- Place a cheese slice and the sliced tomatoes on the bread slice.
- Apply some pesto on another bread slice and place it on top of the tomato (pesto side down).
- Apply some butter on the bread (side facing the top) .
- Flip the sandwich carefully to toast the other side of the bread on a low-medium flame. Press the sandwich with the help of a spatula. Take the sandwich off the heat once both the sides are evenly toasted.
- Serve both the sandwiches with some ketchup on the side.
Notes
- Pesto sauce is always prepared to taste with the ingredients available at hand. You can modify the recipe by replacing or adjusting the quantity of the ingredients.
- The nuts can also be toasted before preparing the pesto.
- Adding mayonnaise to the sandwich is completely optional.
- For the chicken pesto, you can also add boiled and shredded chicken instead of pan-fried and shredded chicken.
- Instead of pan-frying the chicken, it can also be grilled using a grill pan or an oven.
- The sandwiches can also be grilled in a grill pan or an oven instead of toasting in the tawa. In such cases, prepare the sandwich by stuffing it completely and then place it for grilling.
- For the tomato cheese sandwich, you can also add roasted bell peppers if you want to. Add any vegetables of your choice.
- For both the sandwiches, use pesto to taste.
- Any bread of your choice can be used. I used wheat bread for the recipe.
- Pesto can be refrigerated in an airtight container.
Classy recepie