Serves:

Ingredients

½ (6.7-oz.) jar plus 2 tbsp. Gustare Vita basil pesto, divided
½ cup plus 1 tbsp. Hy-Vee mayonnaise, divided
4 Hy-Vee True boneless, skinless chicken thighs, about 1-1/4 lbs.
½ large red onion, quartered
8 slice(s) Hy-Vee 100% multi-grain bread, toasted
1 cup cherry tomatoes, sliced
2 cups baby arugula

Preparation

Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.

Stir together ½ jar pesto and 1 tablespoon mayonnaise in a small bowl. Pat chicken dry with paper towels. Brush chicken thighs and onion wedges with pesto mixture to coat; place in prepared baking pan.

Roast for 20 to 25 minutes or chicken reaches 165°. Remove from oven; cool. Slice chicken into strips.

Stir together remaining ½ cup mayonnaise and 2 tablespoons pesto. Spread on toasted bread. Top 4 toast slices. Top with roasted pesto chicken thighs and roasted onions, cherry tomatoes, and baby arugula. Sandwich with remaining toasted bread slices, pesto side down.

Nutrition Facts

Serving Size: 1 sandwich

Serves: 4

Amount Per Serving
Calories:		660
% Daily Value*
Total Fat: 39g		50%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 145mg		48%
Sodium: 860mg		37%
Total Carbohydrate: 44g		16%
	Dietary Fiber: 10g	36%
	Sugars: 11g	22%
Protein: 40g		80%