TOMATO PESTO CHICKEN SANDWICH
Nutrition Facts
Serving Size
1 SANDWICH (2 SLICES BREAD, 2.26 OZ CHICKEN, 2 TBS
Amount Per Serving
Calories 278
% Daily Value
Total Fat 7.6g
12%
Saturated Fat 1.2g
6%
Cholesterol 41mg
14%
Sodium 432mg
18%
Total Carbohydrate 31.3g
10%
Dietary Fiber 5.6g
22%
Protein 21.6g
43%
Vitamin A 17%
Vitamin C 15%
Calcium 6%
Iron 16%

tomato pesto chicken sandwich

Not just your average chicken sandwich- go from plain to extraordinary. Campbell's® Healthy Request Tomato Soup combines with garlic, kale and basil to compliment chicken breast strips.

  • Total time: 25 minutes
  • Servings: 121
Ingredient Weight Measure
whole-grain bread , individual slice(s) 242 slice
garlic , cloves, peeled 2.000 oz. 0.75 cup
pine nuts 7.000 oz. 3.5 cup
fresh basil leaves 8 tbsp.
kale , loosely packed 11.000 oz. 3.5 cup
black pepper , ground 1.75 tsp.
extra virgin olive oil 7 tbsp.
sun-dried tomatoes 14.000 oz. 3.5 cup
Campbell's® Healthy Request® Condensed Tomato Soup 50.000 oz. 1 can
unbreaded chicken breast strips, fully cooked 274.000 oz. 0
tomato , individual medium slice (1/4 in. thick) 256.000 oz. 363 slice
romaine lettuce , outer leaf(ves), large 121.000 oz. 121 leaf
1. Lightly toast bread in oven. Reserve.
2. In a food processor, combine garlic, pine nuts, basil, kale, pepper, extra virgin olive oil, sun dried tomatoes and Campbells® Healthy Request Tomato Soup. Combine until well blended.

 
3.  In large bowl, combine pesto mixture and chicken.  Toss to coat. 

 
4.  To assemble each sandwich, lay one slice toast on sheet pan.  Using a 3 ounce serving spoon, portion chicken mixture onto each slice of toast. Top each with 3 slices of tomato, 1 lettuce leaf and second slice of toast.  Cut in half diagonally. Serve immediately.

CCP: Hold for cold service at 41°F until needed.

Not just your average chicken sandwich- go from plain to extraordinary. Campbell's® Healthy Request Tomato Soup combines with garlic, kale and basil to compliment chicken breast strips.

  • Total time: 25 minutes
  • Servings: 121
Ingredient Weight Measure
whole-grain bread , individual slice(s) 242 slice
garlic , cloves, peeled 2.000 oz. 0.75 cup
pine nuts 7.000 oz. 3.5 cup
fresh basil leaves 8 tbsp.
kale , loosely packed 11.000 oz. 3.5 cup
black pepper , ground 1.75 tsp.
extra virgin olive oil 7 tbsp.
sun-dried tomatoes 14.000 oz. 3.5 cup
Campbell's® Healthy Request® Condensed Tomato Soup 50.000 oz. 1 can
unbreaded chicken breast strips, fully cooked 274.000 oz. 0
tomato , individual medium slice (1/4 in. thick) 256.000 oz. 363 slice
romaine lettuce , outer leaf(ves), large 121.000 oz. 121 leaf
1. Lightly toast bread in oven. Reserve.
2. In a food processor, combine garlic, pine nuts, basil, kale, pepper, extra virgin olive oil, sun dried tomatoes and Campbells® Healthy Request Tomato Soup. Combine until well blended.

 
3.  In large bowl, combine pesto mixture and chicken.  Toss to coat. 

 
4.  To assemble each sandwich, lay one slice toast on sheet pan.  Using a 3 ounce serving spoon, portion chicken mixture onto each slice of toast. Top each with 3 slices of tomato, 1 lettuce leaf and second slice of toast.  Cut in half diagonally. Serve immediately.

CCP: Hold for cold service at 41°F until needed.

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next