Heat 1 tbsp olive oil in
a non-stick pan, add broccoli florets and toss. Saute for about 5 minutes.
To make pesto sauce,
put basil leaves, garlic cloves, parmesan cheese and remaining olive oil in a blender jar and blend. Add broccoli florets and blend again till smooth. Transfer into a bowl.
Place a round serrated
cookie cutter on each bread slice and cut out roundels.
For each sandwich
spread pesto sauce on 1 bread roundel, spread chicken pieces over it and sprinkle a little salt and pepper powder. Top it with another bread roundel. Spread some pesto sauce over this roundel too.
Tear a few lettuce
leaves and spread them over the second slice and cover it with a 3rd bread roundel. Secure with a toothpick.
sandwiches in the same way. Arrange them on a serving platter and serve immediately.