Ingredients Weight Measure
Walnuts 2 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Garlic, chopped 1 Tbsp.
Red peppers, roasted 1/4 cup
Salt and pepper as needed
Chicken, half breasts, skinless, boneless, 5 oz. ea. 12 ea.
Vegetable oil as needed
Sourdough bread, thick cut, toasted 24 slices
Red tomatoes, sliced 1/4" 12 slices
Red onions, sliced 1/4" 12 slices
Green leaf lettuce 12 leaves


  1. In a food processor combine walnuts, TABASCO® Sauce, chopped garlic and roasted red peppers. Pulse-grind until smooth; adjust seasoning with salt and pepper and reserve.
  2. For each sandwich: Season a chicken breast with salt and pepper and brush with vegetable oil. Grill the breast on both sides until cooked through (approximately 6-8 minutes).
  3. Coat 1 slice of sourdough bread with 1-1/2 Tbsp. of "pesto." Place 1 cooked chicken breast topped with 1 slice of tomato and red onion and finish with 1 leaf of lettuce and another slice of sourdough bread.

Yield: 12 sandwiches