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.
GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES
Provided by Cheryl Alters Jamison
Categories Sandwich Chicken Fruit Poultry Apple Summer Grill/Barbecue Sage Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
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.
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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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- Combine all of the marinade ingredients in a large freezer bag or large container. Add in the chicken breasts and let them marinate in the refrigerator overnight, or at least 4 hours.
- Cook the chicken on a high heat grill for about 5 minutes per side or in an oven set to 375 for 15 minutes.
- Slice the Italian bread and smear pesto liberally on each slice. Layer on the roasted red peppers, grilled chicken, mozzarella, and a slice or two of tomato. Top with another slice of bread, pesto side down.
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