- Place ½ cup olive oil, basil, parsley, walnuts, miso, parmesan cheese, rice vinegar, and garlic in a food processor and pulse until thoroughly combined.
- Pound chicken breasts to ½ -inch thickness and place in a glass dish. Add 2 tablespoons of pesto and coat chicken breasts. Cover and refrigerate for 30 minutes or up to 8 hours.
- Heat a medium cast-iron grill pan over medium-high heat for 2 minutes or preheat your outdoor grill to medium-high. Brush bread slices with remaining olive oil and grill for 1-3 minutes on each side. Transfer to a plate. Place chicken breasts on hot pan or grill and grill for 6 minutes on each side or until fully cooked.
- To make each sandwich, spread 2 tablespoons of pesto on 2 slices of bread. Top with ½ cup arugula, 1 grilled chicken breast and a few slices of tomato. Place the other slice of bread on top. Serve warm.
Miso Pesto Chicken Sandwich
Yield
Serves 2
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
kikkoman products used:
ingredients
½ cup + 2 teaspoons olive oil
½ cup fresh basil leaves
1 cup curly parsley
½ cup chopped walnuts
2 teaspoons miso paste
1 tablespoon grated Parmesan cheese
1 tablespoon Kikkoman® Rice Vinegar
1 teaspoon minced garlic
2 boneless skinless chicken breasts
4 slices sourdough bread
1 cup arugula
1 thinly sliced tomato
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
