MEGA CHICKEN PESTO GRILLED CHEESE SANDWICH
Chicken and Pesto makes the ULTIMATE grilled cheese sandwich combo. Juicy chicken wrapped in a homemade basil pesto, paired with sun dried tomatoes and stringy mozzarella - the perfect lunch ready and waiting!
Provided by Chris Collins
Categories Brunch Leftovers Lunch
Time 20m
Number Of Ingredients 6
Steps:
- In a bowl, combine chicken and pesto. Place to one side.
- Place two slices of bread in a pan with the heat OFF. Spread with butter then flip over so both are butter side down.
- Add half the mozzarella, top with chicken pesto, then top with sun dried tomatoes, followed by the other half of the mozzarella. Finish with a slice of bread. Spread butter on top and turn on the heat to a low-medium.
- Fry each side until golden and crispy, with the mozzarella melted. Slice in half and enjoy!
Nutrition Facts : Calories 726 kcal, Carbohydrate 32 g, Protein 51 g, Fat 44.5 g, SaturatedFat 10.1 g, Cholesterol 90 mg, Sodium 1432 mg, Fiber 7.6 g, Sugar 4.2 g, UnsaturatedFat 31.5 g, ServingSize 1 serving
PESTO GRILLED CHEESE SANDWICHES
Why settle for ordinary grilled cheese when this is so easy to fix? Pair the sandwiches with your favorite soup for a fast, satisfying meal. -Arlene Reagan, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches. , In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 29g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 739mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein.
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
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
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.
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PESTO CHICKEN CAPRESE SANDWICH
Take the famous caprese salad and transform it into a tasty sandwich with a handful of ingredients!
Provided by thedailygourmet
Categories Chicken Sandwiches
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees C (190 degrees C).
- Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
- Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
- To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 33.7 g, Cholesterol 82.5 mg, Fat 22.2 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 10.7 g, Sodium 710.5 mg
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