Thursday, May 19, 2011
Bite with Belkys: Grilled Chicken Pesto Sandwich from Bamboo Noah's
If you like having sandwiches, how about taking it up a notch? Tonight, one local chef is showing us how to make her signature sandwich, which you can prepare the night before.
The Chef: Kelly Gattis
The Restaurant: Bamboo Noah's
The Dish: Grilled Chicken Pesto Sandwich
3 bunches of fresh basil
3 Tbs of garlic, minced
1 cup of grated parmesan cheese
2 cups of almonds
salt and pepper, to taste
1/4 cup of extra virgin olive oil
5 oz. chicken breast cutlet
freshly baked sandwich baguette
1/2 oz. of balsamic vinaigrette
1 oz. sliced fresh buffalo mozzarella
4 thin slices of tomato
1 oz. of lettuce, chopped
Method of Preparation:
-Begin by making a basil pesto. In a food processor or mixer, combine fresh basil, minced garlic, parmesan cheese, almonds and a little salt and pepper. Then, slowly pour in extra virgin olive oil. Chef Kelly says the pesto will keep in the fridge for about one week.
-Next, marinate the chicken with the pesto, cover it with plastic wrap and let it sit in the fridge overnight.
-Now, grill the chicken. In the meantime, toast a baguette in the oven.
Slice the chicken into thin strips and place it inside the bread. Then, drizzle a balsamic vinaigrette and add mozzarella, tomato, lettuce and cut it in half. You can serve extra balsamic vinaigrette on the side.
Serving Suggestion: TEA
Take a printed copy of the recipe to the restaurant and receive a two for one on the purchase of any bamboo duo or trio. (Valid through the month of May 2011)
FOR MORE INFORMATION:
1251 S Pine Island Rd
Fort Lauderdale, FL 33324