Mini Pesto Chicken Sandwiches

Happy Spring! Finally the long winter is gone and the warm temperatures are coming in, although here in Georgia we had spring weather all through February. It doesn't take long for the humidity to kick in down south so we really enjoy what little bit of spring-like weather we get! One thing I love about this time of year is picnics. It's so nice to sit outside with all the new grass growing and flowers blooming with the sun shining on your face. And what's a picnic without the nommies?

Now a problem with picnic food for me is how to eat something delicious that can be made ahead of time and not served hot. I'll admit that I'm not great at the make ahead thing. Most of the food I enjoy cooking and eating is served straight from the hot skillet so inevitably our picnics usually consist of make your own PB&J ingredients and bags of chips. Not very exciting. 

These little sandwiches are inspired by a restaurant chain called Newk's Eatery. Newk's is founded by the same people who created McAlister's Deli. They serve soup, salad, sandwiches, pizza, desserts, etc. and one of my favorites is the pesto chicken sandwich. My version uses ciabatta bread, which I think is one of the most delicious breads there is and it also holds up well to the goat cheese and pesto. These sandwiches are perfect served hot for a weeknight meal, room temperature as small bites at a party, or my personal fave, packed up for a picnic.

{Makes 12 mini sandwiches}

INGREDIENTS

12 ciabatta slider rolls 
2 boneless skinless chicken breasts
1/2 cup pesto 
1 small log of goat cheese
4-6 strips of bacon
1 red bell pepper or equal amount of mixed colors (roughly 5 ounces)
olive oil
kosher salt
black pepper
optional: red pepper flakes, garlic powder, onion powder, paprika 

INSTRUCTIONS

1) Start by making pesto. My recipe & instructions can be found HERE. Store bought is ok, but will never be as good as homemade. Also set out goat cheese so it can start coming up to room temperature. 

2) Cut bacon into small strips and cook until just crispy. Drain on paper towels and remove extra grease to a small bowl and reserve.

3) Cut bell pepper into a small dice. Red is the original color used, but I enjoy a mix of red, yellow, and orange. Saute peppers in a little bit of the reserved bacon fat, season with salt and pepper, until they start to soften. Remove to plate with bacon bits. 

4) When the goat cheese is soft enough, mix in the bacon bits and cooked peppers. Season with just a sprinkling of salt and pepper. If desired add in a pinch of red pepper flakes for a little heat.

5) Slice chicken breasts across the grain into very thin pieces. Place in bowl and season with salt, pepper, and whatever other seasoning you enjoy on chicken. A combo I use on almost everything is garlic powder, onion powder, and regular or smoked paprika. 

6) Pre-heat the same skillet that you cooked the bacon and peppers in until it's hot enough that a drop of water sizzles and disappears almost immediately. Add about a tablespoon of the reserved bacon grease, swirl the pan to coat, and drop in the chicken slices.

7)The chicken should immediately start to sear and should take less than 5 minutes to cook completely. Use tongs to move the pieces around to make sure each one comes in contact with the pan. If the pan looks dry add a tiny bit more bacon grease. Remove cooked chicken to a plate.

***2 chicken breasts might be a little more than is needed to fill the 12 sandwiches, but 1 is not enough so don't skimp. We want to pack these sandwiches full and besides a little leftover chicken never hurt anybody.  

8) While the chicken is cooking toast the ciabatta rolls. Split each roll and lay the inside facing up. Brush with a little olive oil and place in a 350 degree oven until toasted to your liking. I even turn on the broiler for about a minute at the end to get a good crunch around the edges. 

9) When the rolls are toasted start an assembly line: goat cheese mixture on the bottom, then as much chicken as will fit topped by a generous spoonful of pesto, place the lid on and hold it together with a toothpick.

NOTES

***Both the pesto and goat cheese mixture can be made a day ahead of time, just bring the goat cheese to room temperature before assembling so that it will be easy to spread.

***The chicken may also be made ahead of time if serving these at room temperature. If serving hot, cook right before assembly. 

***The amounts given fit 12 small rolls, but can be adjusted to go on whatever size bread you prefer. I buy the small rolls from the bakery section at Walmart. 

***Mixing the bacon and peppers into the cheese helps the entire sandwich stay compact without the individual pieces falling out when you take a bite. If you would prefer to not do that, cook half strips of bacon along with sliced bell pepper and assemble each component individually.