CHICKEN PESTO SANDWICHES
These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.
GRILLED PESTO CHICKEN SANDWICHES
Check out this basil-flavored chicken and pesto sandwich - perfect for a mouth-watering grilled dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 2 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1050 mg
GRILLED PESTO CHICKEN SANDWICHES
Make and share this Grilled Pesto Chicken Sandwiches recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SMOKY BELL-PEPPER PESTO ON GRILLED CHICKEN SANDWICHES
Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias.
- Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper.
- Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar.
Nutrition Facts : Calories 464 g, Cholesterol 91 g, Fat 21 g, Fiber 6 g, Protein 38 g, SaturatedFat 7 g, Sodium 717 g
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GRILLED CHICKEN SANDWICH WITH PESTO | THE COZY APRON
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Reviews 4Category SandwichCuisine AmericanTotal Time 45 mins
- Marinate your chicken breasts by adding them to a large bowl, then drizzling over about 2 tablespoons of olive oil, a couple of pinches of salt and black pepper, the Italian seasoning, lemon zest and juice, plus garlic, and toss to coat; marinate for 20 minutes, or even over night.
- Next, prepare your arugula-basil pesto: if blanching your basil leaves to lock in the vibrant color, bring a small/medium size pot of water to the boil, then turn off the heat; add the basil leaves and blanch them for just 5-10 seconds; drain and add the leaves to ice water to shock them, then drain and gently pat dry on paper towel.
- To the bowl of a food processor, add the pine nuts, grated parmesan cheese, garlic cloves, lemon zest and juice, the salt and pepper, plus 2 tablespoons of the olive oil, and process for about 20 seconds until fairly smooth; add the basil leaves and the arugula, and continue to process, drizzling in the 1/2 cup of olive oil until smooth, about 30-45 seconds.
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- Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side. About 2 minutes before the chicken is ready, place a slice of cheese on each breast half, cover the grill and allow the cheese to melt.
- Transfer the chicken to a plate. Spread the bread slices with pesto. Arrange one breast half on each of the 4 bread pieces. Top with tomato slices and lettuce. Serve warm.
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