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Pressed sandwiches are fun to take along to a picnic or when entertaining for lunch at home. The pesto is the key to these tasty sandwiches and this recipe includes homemade pesto, but if you were pressed for time you could easily substitute for good quality store bought pesto.


  • Pesto
  • 1/3 cup semi sun dried tomatoes
  • 1/2 cup cashew nuts
  • 1 medium red capsicum (approx. 160 grams once cooked)
  • 2 garlic cloves
  • 2 tbs fresh basil leaves
  • 1 tbs olive oil
  • Sandwich
  • 4 mini baguettes
  • 250 grams chicken breast
  • 100 grams Bocconcini cheese
  • 50 grams baby spinach


For the pesto

Heat grill on high.

Core and cut capsicum into large pieces.

Place capsicum onto a tray lined with aluminum foil and put under grill. Allow the capsicum to blacken all over. (We will be removing the skins, so the darker they are the easier the skins will be to remove.)

Once blackened, place capsicums in a plastic bag and tie a knot to close. Allow to rest for at least 15 minutes.

Using a sharp knife peel, slide it under the skin of the capsicum to peel it off. Add the capsicum to the food processor.

Place cashews on a tray and grill for a couple of minutes until they are lightly roasted. Watch closely as they will burn easily.

Add cashews, sun dried tomatoes, garlic and oregano to the food processor. Pulse for regular intervals, stopping to scrape down the sides of the processor. Keep going until the pesto has smooth like texture. A few small chunks are good though.

To make your sandwiches

Slice chicken breast in half width ways.

Heat a nonstick pan on a medium heat and add the chicken. Cook the chicken for 4 -5 minutes each side until golden brown on both sides.

Place the chicken into a medium size dish, then let it sit for a few minutes. Using two forks, pull at the chicken to shred it into fine pieces.

Slice the baguettes in half width ways.

Spread a generous amount of pesto on the bottom slice of the baguettes.

Top with shredded chicken, then slices of Bocconcini cheese and baby spinach.

Place the other baguette slice on top and then wrap very firmly with plastic wrap. Complete the same steps for the each loaf.

Place the baguettes onto a tray and in the fridge place a heavy item on top of them. I used a cast iron frying pan with a couple of six tins of tomatoes place in it.

Let the baguettes sit over night.

When you are ready to eat them, take the loaves out of the fridge and slice with a sharp bread knife into thirds.

If you are taking them on a picnic, to hold the cut sandwiches together, wrap them in strips of baking paper and tie them with twine.

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