"Millennials are propelling the sandwich category’s growth as they seek fast, fresh and convenient meal options. Customization is by far more important to consumers than any other factor when it comes to sandwiches, according to Technomic. "
Chicken Nuggets, Q2, 2013
Pierce Chicken® Chicken Gourmet Deli Salad on toasted Italian bread topped with a spinach and walnut pesto, sliced red onion and provolone cheese.
|Italian bread, sliced ½-inch thick, toasted||48 pieces|
|Spinach and walnut pesto (recipe provided)||3 cups|
|Provolone cheese, sliced||1 pound (24 slices)|
|Pierce Chicken® Chicken Gourmet Deli Salad (Code #17801), thawed||3 quarts
(Approx. ¾ of a tub)
|Red onion, peeled, thinly sliced||3 cups|
|Baby spinach||1½ quarts|
To make one serving:
- Spread 1 tablespoon spinach and walnut pesto on each slice of toast.
- Layer 1 toast with 1 slice provolone, ½ cup Chicken Gourmet Deli Salad, 5 slices red onion, and ¼ cup spinach. Place remaining bread slice on top, pesto side down.
- Cut in half to serve
SPINACH AND WALNUT PESTO
|Baby spinach, trimmed||2¼ cups|
|Basil, fresh, trimmed||1½ cups|
|Parmesan cheese, grated||¾ cup|
|Walnuts, toasted||¾ cup|
|Italian parsley, trimmed||6 tablespoons|
|Lemon juice||3 tablespoons|
|Olive oil||1¼ cups|
Makes 3 cups:
- Process the spinach, basil, Parmesan cheese, walnuts, parsley, lemon juice and salt in a food processor until combined.
- Add olive oil; pulse until combined.