Recipe: Joe & The Juice Club Sandwich At Home
If you’ve ever had the Joe’s Club sandwich from Joe & The Juice, you’ll know exactly why we’re obsessed. It’s the perfect combo of fresh, filling, and full of flavour - served on their signature brown flatbread and slathered with their green pesto! But unless you live in a major UK city, Joe & The Juice isn’t always easy to find. So, we decided to recreate our own version at home! Pesto, chicken, avocado, tomato sandwich’d between toasted sourdough - delicious!
One thing we will say is Joe’s original pesto is vegan, but ours includes Parmesan. If you’re looking for a plant-based option, just swap the Parmesan for 2 tablespoons of nutritional yeast.
Ingredients - Serves 2
4 Slices Sourdough
2 Chicken Breasts
1 Avocado
1 Large Tomato
2 Tbsp Butter
1 Tbsp Olive Oil
Zest Of 1 Lemon
Salt & Pepper For Seasoning
For The Pesto
100g Basil
60ml Extra Virgin Olive Oil
20g Parmesan
20g Pine Nuts
1 Small Garlic Clove (Crushed)
Salt For Seasoning
1. Start by making the pesto. Use a mortar and pestle for this - it’s the best way to bring out the flavours and keep some texture from the pine nuts, rather than blending everything smooth.
2. Remove and discard the basil stalks. Finely chop the leaves, then add to the mortar with the pine nuts. Mix until the nuts are slightly crushed.
3. Add the remaining pesto ingredients (extra virgin olive oil, parmesan, garlic and a pinch of salt), mix well, and set aside.
4. Butterfly the chicken breast - this will help to minimise cooking time. Season with salt and pepper.
5. Heat a pan over medium heat and add the butter and olive oil. Once hot, cook the chicken for 6 minutes on each side, basting as it cooks. Half way through cooking add the lemon zest to the chicken to flavour.
6. As the chicken finishes up, toast your sourdough bread and slice the tomato and avocado.
7. To build your sandwich, spread the pesto on the bread, then layer on the avocado with a pinch of flaky salt, tomato, and chicken.
Enjoy!
