Grilled Chicken Pesto Sandwich Recipes

PESTO GRILLED CHEESE SANDWICH

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.

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.

TUSCAN CHICKEN SANDWICH

Steps:

• Place the chicken cutlets between sheets of plastic wrap and pound thin.
• Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
• Drain and slice or dice the roasted red peppers.
• Pre-heat the grill for medium-high direct heat.
• In a small bowl, whisk together the mayonnaise and the pesto and set aside.
• Grill the chicken until cooked through, about 3 - 5 minutes per side.
• Place the provolone slices onto the chicken to melt just a little during the last minute or two.
• Transfer the chicken to a plate and let rest about 3 minutes.
• If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
• Spread the pesto mayo onto both sides of the sandwich buns or rolls.
• On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

GRILLED CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

GRILLED CHICKEN PANINI SANDWICH WITH PESTO

Steps:

• Gather the ingredients. Heat a grill or panini maker.
• Spread the butter on one side of each piece of bread.
• Flip 2 pieces of the bread over and spread 1/2 tablespoon pesto onto each.
• Top the pesto with the bacon, chicken, and then cheese.
• Top with the remaining two bread slices, buttered sides facing out.
• Place in the panini maker and cook for 4 to 6 minutes. If using a grill, cook the panini sandwiches until golden on one side, 2 to 3 minutes.
• Then flip and grill the other side for another 2 to 3 minutes.
• Cut the sandwiches in half. Serve immediately with extra pesto, if desired.

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 PESTO CHICKEN SANDWICHES

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.
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