Name: Chicken, roasted pepper, and pesto sandwich
Prep time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: For the marinated chicken breast; 15 to 30ml vinegar, like cider, balsamic, or red wine; 2 to 3 tsp dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf; 1 to 2 tbsp mustard, whole grain or Dijon; 1 to 2 tsp garlic or onion powder, optional; 4 tbsp extra-virgin olive oil; Salt and freshly ground black pepper; 4 boneless, skinless chicken breast, each about 170g; For the basil pesto; 50g fresh basil leaves; 2 cloves garlic; 35g pine nuts; 10 tbsp extra-virgin olive oil, divided; Salt and freshly ground black pepper, to taste; 50g freshly grated Pecorino cheese, *see Cook's Note