Baguette with Chicken, Arugula Pesto, Avocado and Parmesan

Ingredients

• 100 g Arugula
• 2 tbsp pine nuts
• 1 Garlic clove
• 100 ml olive oil
• Salt
• Pepper (freshly ground)
• 1 baguette
• 4 salad leaves (e.g., lettuce)
• 60 g mayonnaise
• 2 tbsp lemon juice
• 400 g cooked chicken breast fillet
• 1 Avocado
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Wash, trim and pat dry the arugula; set aside about one‑third. Blend the rest with pine nuts, peeled garlic clove and olive oil until smooth. Season with salt and pepper. Cut the baguette crosswise into quarters, then split each quarter lengthwise. Separate the halves and spread pesto on the cut surfaces.

2. 2.

   Wash, trim and pat dry the salad leaves. Distribute them over the bottom sides of the baguette pieces. Whisk mayonnaise with lemon juice. Tear the cooked chicken breasts into small strips and mix with the mayo; season with salt and pepper. Layer this mixture onto the baguettes, then top with remaining arugula. Peel, halve, pit and slice the avocado into strips. Arrange over the sandwiches, sprinkle parmesan, and place the tops back on.