1 orange bell pepper, cut into strips
1 red bell pepper, cut into strips
1 chicken breast, cut into strips
1 bunch of arugula
1 bunch of fresh basil
2 cloves of garlic
50 g grated DODONI Kefalotyri
50 g pinenuts
4 thick bread slices
4 DODONI TouTost slices
salt & freshly ground pepper
Cut the bell peppers and chicken breast into strips. Gather all the ingredients for the pesto.
Heat 3 tbsp olive oil in a frying pan. Saute the peppers for 2-3 minutes, until they start to soften. Add the chicken, salt and freshly ground pepper and keep sauteing all the ingredients, for about 6-8 minutes. Make sure to stir every now and then, so that the chicken cooks on all sides. Remove from heat.
Make the pesto. Gradually put the Kefalotyri, garlic, pinenuts, freshly ground pepper, basil, arugula, and 150 ml olive oil in a food processor and puree until smooth. Mix the chicken mixture with 3-4 tbsp pesto. Put the bread slices on a baking pan lined with baking sheet and place TouTost slices on 2 of them. On top of that divide the chicken and pepper mixture. Place another TouTost slice on each and cover with the other slices of bread to form sandwiches.
Bake in a preheated oven at 200°C for about 5 minutes.
TIP: You can store the unused pesto in an airtight container (either a jar or a bowl with cling film) in the fridge, for 4-5 days.