Roasted Chicken Sandwich | The BEST Chicken Sandwich Recipe

#chickensandwich #roastedchickensandwich #sandwich This has to be one of my favorite Chicken Sandwich Recipes! There is so much flavor packed between 2 slices of sourdough bread. This Roasted Chicken Sandwich comes topped with provolone cheese, basil pesto, and a sundried tomato aioli! It's so good, you will want two!!! Subscribe to RFD here: http://bit.ly/2zzR6BV Follow RFD's Instagram here: http://bit.ly/2AyxPkb Like RFD on Facebook here: http://bit.ly/2Pa72zC LIKE, COMMENT, & SUBSCRIBE!!! Ingredients: - sourdough bread, 2 slices - provolone cheese, 2 slices cut in half Roasted Chicken- - 2 chicken thighs - olive oil - oregano, dried - onion powder - crushed red pepper - black pepper - salt Basil Pesto: - 2 cups fresh basil - 3 cloves garlic - 1/3 cup cashews, use pine nuts for authentic recipe - 1/4 cup parmesan cheese - olive oil, enough until desired consistency - salt & pepper, to taste Sundried Tomato Aioli: - 1 cup mayo - 1/2 cup sundried tomatoes, julienned - 5-6 cloves garlic - 1tbsp lemon juice - salt & pepper, to taste Directions: Roasted Chicken- Preheat oven to 400ºF. Coat chicken in olive oil on both sides. Season both sides of the chicken the oregano, crushed red peppers, onion powder, salt, and pepper. Place in oven and cook for 30-35 minutes or until internal temperature is 165ºF. Remove from oven and rest for 5-10 minutes. Basil Pesto- Combine the basil, cashews, garlic, parmesan, salt, and pepper in a food processor and puree lightly. Slowly add olive oil while pulsing the pesto until desired consistency. DON'T OVERMIX!!! The oil will turn bitter if you over pulse it. Sundried Tomato Aioli- Combine the mayo, sundried tomatoes, garlic, lemon juice, salt, & pepper in a food processor. Puree until the ingredients are well mixed. Assembly- Toast one side of the sourdough bread slices in a pan with olive oil. Remove bread from pan and lather the untoasted sides of the bread with the pesto and sundried tomato aioli. Slice the chicken thighs into strips. Place the chicken onto the aioli side and top with the provolone cheese. Place the bread with the chicken and cheese in the oven broil until cheese is melted and bubbly. Remove from oven and top with the other slice of bread. Serve & Enjoy :)