Grilled Chicken Pesto Sandwich
Featuring tasty basil pesto and crunchy French bread, this Grilled Chicken Pesto Sandwich is perfect for dinner on the grill!
Servings: 4 sandwiches
Calories: 605kcal
Ingredients
- 3 bricks
- aluminum foil
- 2 boneless skinless chicken breasts
- 1½ Tbsp olive oil
- ½ Tbsp dried oregano
- ½ Tbsp dried basil
- ½ tsp salt
- ½ tsp pepper
- 1 loaf French bread
- 1/3 cup prepared pesto either homemade or store-bought
- 4 slices provolone cheese
- 6 Tbsp roasted red peppers
- 1 to mato sliced
Instructions
- Wrap the 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 flippinand 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.
- (OptionaWhile the grill is still hot (but with the burners turned off), place sandwiches on the grill for 2-3 minutes. Serve sandwiches hot.
Nutrition
Calories: 605kcal | Carbohydrates: 61g | Protein: 44g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 1679mg | Potassium: 690mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 15.8mg | Calcium: 323mg | Iron: 5mg
