Grilled Pistachio-Crusted Chicken Sandwiches

These Grilled Pistachio-Crusted Chicken Sandwiches combine texture and flavor in every bite. Crunchy pistachio-coated chicken meets a creamy herb-avocado spread, fresh cucumber, and microgreens on grilled sourdough. Perfect for an elevated lunch or light dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Chicken & sandwiches

2½ cups lightly salted pistachios

3 (8-ounce) boneless, skinless chicken breasts

2 teaspoons coarsely ground garlic pepper

½ cup all-purpose flour

2 large eggs, lightly beaten

6 (½-inch-thick) slices Sourdough Bread

½ English cucumber, thinly sliced

2 small avocados, seeded, peeled and thinly sliced

Spicy blend microgreens, for garnish

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Avocado spread

¾ cup small-curd 4% milk fat cottage cheese

1 small avocado, seeded and peeled

½ cup roughly chopped fresh basil

¼ cup roughly chopped Italian parsley

2 tablespoons finely chopped fresh chives

1 tablespoon fresh lemon juice

1 clove garlic, coarsely chopped

Directions

In a food processor, place pistachios. Cover and process until finely ground; transfer to a shallow bowl and set aside. Wipe out food processor bowl.
For spread, in a food processor, place cottage cheese, avocado, basil, parsley, chives, lemon juice and garlic. Cover and process until smooth; cover and refrigerate.
Preheat grill for direct grilling over high heat (400°F). Place a large cast-iron griddle on grill grate to preheat. Line a wire rack with foil and place in a large rimmed baking pan.
Pat chicken dry with paper towels. Place chicken breasts, one at a time, in a resealable plastic bag or between pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound chicken to ¼-inch thickness. Season both sides of each breast with garlic pepper.
Place flour in a shallow bowl; place eggs in another shallow bowl. Coat chicken breasts, one at a time, in flour, then dip in egg; shake off excess. Coat with pistachios, gently pressing to adhere; place on prepared rack in rimmed pan.
Grill chicken on griddle for 12 to 15 minutes or until chicken reaches 165°F, turning once. Transfer chicken to a cutting board; loosely cover with foil and let stand 5 minutes. Slice chicken diagonally.
To assemble, spread one side of each bread slice with avocado spread; top with chicken, cucumber, avocado and microgreens. Top with remaining bread slices. Cut each sandwich in half to serve.