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1
For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
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2
Bring a medium pot of salted water to a boil over medium-high heat.
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3
Add the broccoli and cook until tender, about 4 minutes.
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4
Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes.
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5
Remove from the ice bath and drain well.
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6
Transfer the broccoli to a food processor.
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7
Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped.
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8
With the machine running, gradually pour in the olive oil.
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9
Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano.
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10
Cover and set aside.
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11
For the sandwich: Preheat a grill pan over medium-high heat.
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12
Grill the bread until toasted and golden brown, about 2 minutes per side.
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13
Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil.
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14
Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side.
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15
Squeeze the lemon juice over the cooked chicken while it is still on the grill pan.
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16
Remove the chicken to a plate.
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17
To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread.
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18
Place 2 pieces of tomato on 4 of the slices.
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19
Top the tomatoes with the chicken cutlets and the remaining slices of bread.
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20
Cut each sandwich in half to serve.
