2 Florida chicken breasts, grilled
1 Florida tomato, sliced thin
2 cups Florida arugula
3 garlic cloves
1 lemon, zested and juiced
½ cup olive oil
2 tablespoons unsalted butter, softened to room temperature
Sandwich bread (your favorite)
Sea salt and fresh ground pepper, to taste
In a blender or food processor combine arugula, garlic cloves, lemon zest and juice, and pulse until combined. Turn on low and slowly drizzle in olive oil until loose paste forms. Pour into a small bowl and set aside. Heat grill to high. Season chicken with salt and pepper and grill for 4 minutes on both sides. Brush arugula pesto onto chicken and continue to cook until internal temperature reaches 165. Remove and set aside to rest. Spread butter on inside of sandwich buns and place directly over heat for 1 to 2 minutes or until warm and toasted. Remove from grill and assemble sandwich. Serve with your favorite Florida vegetables.
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