Grilled Chicken Pesto Sandwiches Recipes

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
• Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Slice tomato in to 8 thin slices and set aside.
• Mix cheeses and set aside.
• Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
• Meanwhile, spread equal amounts of butter on one side of each bread slice.
• Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
• Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
• Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.

GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES

Steps:

• Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
• Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
• Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
• Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.