Pesto Chicken BLT

Instructions

1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (tossing once halfway through) until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add basil leaves, parsley, pine nuts, lemon juice, cheese and garlic to the food processor and process until very finely minced. With the machine running slowly add in the oil and process until the mixture is smooth. Taste and season with salt and pepper.
2. Season the chicken with salt and pepper then add some of the pesto (just enough to marinate it). Let sit 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 minutes.
3. Place the Bacon on a parchment lined baking sheet and transfer to the oven on 400 for about 8 minutes, turning halfway. It make take more time, you know how crispy you like your bacon so go off that.
4. Rub each half of the bread with olive oil. Grill or toast the bread, cut side down, until light grill marks appear. Toss the arugula with olive oil (just enough to coat it).
5. Starting with the bottom piece of bread, spread the pesto, then layer on the bacon, and the chicken breast. Next, layer on the tomatoes and avocados and season with pepper. Add the parmesan cheese and finally the arugula. Spread pesto on the top half of the bread and gently push down on the sandwich. Cut into 2-3 pieces and enjoy!