FoodWage
GRILLED CHICKEN PESTO SANDWICH
This yummy grilled chicken and pesto sandwich by Food Fanatic makes a great grab-and-go lunch. Lean grilled chicken is served with creamy pesto between two slices of french bread. If you don’t have a grill or would rather make this on a stovetop you can pan-fry the chicken breasts instead.
Ingredients for servings
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2 boneless skinless chicken breasts
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1.5 tbsp olive oil
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0.5 tbsp dried oregano
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0.5 tbsp dried basil
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0.5 tsp salt
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0.5 tsp black pepper
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1 loaf french bread
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0.33 cup pesto
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4 slices provolone cheese
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6 tablespoon roasted red peppers
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6 tbsp roasted red peppers
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1 medium tomato sliced
Grilled Chicken Pesto Sandwich
Directions
Preheat grill to medium-high heat.
Butterfly the chicken breasts to create 4 thin chicken breasts. Brush chicken breasts with olive oil and then sprinkle with spices (oregano, basil, salt and pepper).
Place the chicken breasts on the grill. Grill for 6 minutes, flip and grill for 6-7 more minutes or until chicken is fully cooked.
Meanwhile, slice the loaf of French bread into 4 sections. Split each section in half. Spread the pesto evenly on the 4 bottom halves of bread. Set aside.
Once the chicken is fully cooked, remove it from the grill and slice into strips. Place chicken breasts onto the pesto-rubbed pieces of French bread. Top each sandwich with a slice of provolone cheese, several strips of roasted red peppers and a slice of tomato. Place top piece of bread on sandwiches.
(Optional) While the grill is still hot (but with the burners turned off), place sandwiches on the grill for 2-3 minutes. Serve sandwiches hot.