Chicken Sandwich with White Bean and Pesto Spread recipe

Ingredients

  • 1 can (15 oz) cannellini beans, drained, rinsed
  • 1 clove garlic, finely chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon basil pesto
  • Salt and black pepper
  • 16 slices multigrain or whole grain bread
  • 1 cup White Bean and Pesto Spread
  • 4 cooked boneless skinless chicken breasts, sliced
  • 16 romaine lettuce leaves, torn in half

Cooking Instructions

In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste.

Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.

To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices.

Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken.

Cut sandwiches in half.

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