Serves: 10
Total Calories: 548
Place all pesto ingredients in a food processor and process to a fine paste. Taste pesto and adjust seasonings to taste. In a medium bowl, combine cream cheese and ranch dressing and beat until smooth. Stir in pesto and chicken. Spread chicken filling on bread to make sandwiches. Slice each sandwich in half and wrap individually in plastic wrap. Store in a large freezer bag (be sure to label the bag with the type of sandwich and date) and freeze. To serve: Let sandwiches defrost overnight in the refrigerator or add to lunchboxes in the morning and let thaw until lunchtime. Sandwiches should be eaten within 2 hours of thawing completely.
This Chicken Pesto Sandwiches recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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