Pesto chicken BLT

By Mary Berg
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Total Time


  • 1/4 cup (60 grams) mayonnaise
  • 8 slices bread, toasted, if desired
  • 4 teaspoons (20 grams) Dijon mustard
  • 1/2 cup (100 grams) sliced brie cheese
  • 1 tomato, sliced
  • 12 leaves of Boston bibb lettuce
  • 8 slices cooked bacon
  • 2 tablespoons (30 grams) Basil pesto, from “Roasted Spatchcock Pesto Chicken” recipe
  • 1/4 Roasted Spatchcock Pesto Chicken, sliced, from “Roasted Spatchcock Pesto Chicken”


  1. Mix together mayonnaise and basil pesto in a small bowl and spread onto half the slices of bread
  2. Spread Dijon on the other slices, followed by the cheese.
  3. Assemble the sandwiches by layering on tomato slices, lettuce, bacon and chicken.
  4. Top with bread, slice in half and serve with the Roasted Vegetable Soup, if desired.

For the Roasted Spatchcock Pesto Chicken recipe, click here.


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