Summer is NOT over yet people. It seems as soon as August rolls around it starts to feel like it’s time to say goodbye to the summer vibes. I’m hoping to extend the season out as long as possible because there really is nothing better than it, right? A couple weeks back I shared a fun picnic that I’m dying to recreate again. I packed up some leftover chimichurri chicken and piled on blistered tomatoes and stuffed it inside some fresh crusty french bread. Which by the way, there’s just nothing better than crusty french bread, right?
This recipe is super simple and you can leave the bread out for a low carb version. Serve these chimichurri chicken sandwiches up with my Mom’s summer pasta salad which you can get the recipe for that here. To make this lower carb, top it all on fresh greens and add a simple vinaigrette with the chimichurri. So simple, and so fresh for summer!
Chimichurri Chicken Sandwiches
Adapted from Bon Appetit
- 1 lb chicken breasts
- 1 shallot, chopped
- 1 jalapeno, chopped use half, or no seeds for less spicy
- 3 garlic cloves chopped
- 1/2 cup cilantro
- 1/4 cup parsley
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 1 pint cherry tomato
For the chimichurri – Add all ingredients to a food processor and blend until combined. Store in a Tupperware in your refrigerator up to one week.
Blistered tomatoes – Add tomatoes to a sheet pan with olive oil, salt and pepper and roast until blistered.
Cook chicken – either grill or bake
Assemble sandwiches. French bread, chicken and tomatoes
Photos by Hannah Michelle