Egg-Crusted Pesto Chicken Sandwich

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Golden, crispy, egg-battered sandwich that looks indulgent but is actually smart fuel for your body

Ingredients

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Egg Crust

3 large Eggland's Best eggs

2 tbsp milk

1⁄4 tsp fine kosher salt

1⁄4 tsp black pepper

Sandwich Filling

2 boneless, skinless chicken breasts (about 6 oz each), pounded thin

1 tsp fine kosher salt

1⁄2 tsp black pepper

1⁄4 cup basil pesto

4 oz fresh mozzarella, sliced

1⁄2 cup roasted red peppers, drained and patted dry

1 cup fresh spinach or arugula

Assembly

1 large Eggland’s Best egg, cooked sunny side up

4 slices sourdough (something sturdy)

2 tbsp unsalted butter

1 tbsp olive oil

Season chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until cooked through (165 degrees F), about 5-6 minutes per side depending on thickness. Set aside to rest for a few minutes, then slice.
While the chicken rests, whisk together Eggland’s Best eggs, milk, salt, and pepper in a shallow dish. Set aside.
Build your sandwiches. Spread pesto on each slice of bread. On two slices, layer the sliced chicken, mozzarella, roasted red peppers, and spinach. Top with the other bread slice, pesto side down. Press gently.
Heat butter and olive oil in a large skillet over medium heat.
One at a time, carefully dip each sandwich into the egg mixture, letting it soak for about 10 seconds per side. You want the bread coated but not soggy.
Place the egg-coated sandwiches in the skillet. Cook until the bottom is deeply golden and crispy, about 3–4 minutes. Flip carefully and cook the other side until golden, another 3–4 minutes. The egg crust should be set and beautifully bronzed.
If your mozzarella needs help melting, cover the skillet for the last minute of cooking or pop the sandwiches in a 375°F oven for 2–3 minutes.
Prepare a sunny-side-up egg and top off the sandwich with it. Then slice in half. Admire the cross-section and serve immediately.

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