← All recipes

🍽️ Baguette Sandwiches with Chicken, Arugula Pesto, Avocado and Parmesan

784 kcal · 30 min · 4 servings

Ingredients

• 100 g arugula
• 2 tbsp pine nuts
• 1 clove of garlic
• 100 ml olive oil
• salt
• pepper (from the mill)
• 1 baguette
• 4 lettuce leaves (e.g. iceberg lettuce)
• 60 g mayonnaise
• 2 tbsp lemon juice
• 400 g chicken breast fillet (cooked)
• 1 avocado
• 40 g freshly grated parmesan

Instructions

1. 1. Wash the arugula thoroughly.
2. 2. Remove tough stems from the arugula.
3. 3. Pat the arugula dry with a kitchen towel.
4. 4. Set aside about one-third of the arugula leaves.
5. 5. Put the remaining arugula into a blender.
6. 6. Add the pine nuts to the blender.
7. 7. Add the peeled garlic clove to the blender.
8. 8. Pour the olive oil into the blender.
9. 9. Blend the ingredients into a fine paste.
10. 10. Season the pesto with salt and pepper.
11. 11. Cut the baguette in half crosswise.
12. 12. Slice each baguette piece lengthwise in the middle.
13. 13. Open the baguette halves.
14. 14. Spread the cut sides generously with the pesto.
15. 15. Wash the remaining salad leaves.
16. 16. Remove tough stems from the salad leaves.
17. 17. Pat the salad leaves dry.
18. 18. Place the salad leaves on the pesto-coated baguette halves.
19. 19. Mix the mayonnaise with the lemon juice until smooth.
20. 20. Shred the cooked chicken into small pieces.
21. 21. Mix the chicken with the mayonnaise mixture.
22. 22. Season the chicken mixture with salt and pepper.
23. 23. Place the chicken mixture on the sandwiches.
24. 24. Top the sandwiches with the remaining arugula.
25. 25. Peel the avocado.
26. 26. Halve the avocado.
27. 27. Remove the pit of the avocado.
28. 28. Slice the flesh of the avocado into thin strips.
29. 29. Place the avocado strips on the sandwiches.
30. 30. Sprinkle the sandwiches with grated Parmesan.
31. 31. Cover the sandwiches with the top baguette halves.

Nutrition per serving

• kcal: 784
• Protein: 38 g · Fett/Fat: 50 g · Carbs: 46 g