Grilled Chicken Pesto Sandwich
Grilled Chicken Pesto Sandwich takes around 30 minutes from beginning to end. One portion of this dish contains about 33g of protein, 24g of fat, and a total of 591 calories. This recipe serves 4 and costs $2.48 per serving. If you have black pepper, olive oil, provolone cheese, and a few other ingredients on hand, you can make it. 22 people were glad they tried this recipe. It works well as a rather cheap main course for The Fourth Of July. It is brought to you by Food Fanatic. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Similar recipes include Grilled Chicken Pesto Sandwich, Grilled Pesto Chicken Sandwich, and Grilled Chicken Pesto Sandwich.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon black pepper
1/2 tablespoon dried basil
1 loaf french bread
1 1/2 tablespoons olive oil
1/2 tablespoon dried oregano
1/3 cup pesto
4 slices provolone cheese
6 tablespoons roasted red peppers
1/2 teaspoon salt
2 boneless skinless chicken breasts
1 tomato, sliced
Equipment:
aluminum foil
grill
Cooking instruction summary:
Wrap bricks in aluminum foil; set aside.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 and top with foil-covered bricks. (If you place the 4 chicken breasts near each other, then 3 bricks should be plenty.) Grill for 6 minutes, flip (replacing the brick after flipping) 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.
Step by step:
1. Wrap bricks in aluminum foil; set aside.Preheat grill to medium-high heat.Butterfly the chicken breasts to create 4 thin chicken breasts.
2. Brush chicken breasts with olive oil and then sprinkle with spices (oregano, basil, salt and pepper).
3. Place the chicken breasts on the grill and top with foil-covered bricks. (If you place the 4 chicken breasts near each other, then 3 bricks should be plenty.) Grill for 6 minutes, flip (replacing the brick after flipping) 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.
4. 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.
5. 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.
6. 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.
7. Serve sandwiches hot.
Nutrition Information:
covered percent of daily need
