Chicken Sandwich With White Bean And Pesto Spread Food

CHICKEN PESTO SANDWICHES

Chicken Pesto Sandwiches image

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

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

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.

CHICKEN PESTO & FETA CHEESE SANDWICH

Chicken Pesto & Feta Cheese Sandwich image

This is a great sandwich & about the best way I know to use leftover grilled chicken & roasted peppers, so plan ahead for it + marinating the mushrooms. My source is the Wildflower Bread Co in Scottsdale, AZ. Stated times do not include the original prep/cooking of the chicken & peppers or the refrigerated marination of the mushrooms. Enjoy! .. Edited to Add -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese & pesto. :-)

Provided by twissis

Categories Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces mixed mushrooms, sliced thin
1 ounce balsamic vinegar
4 ounces red bell peppers, roasted
2 medium tomatoes
4 (4 ounce) boneless skinless chicken breast halves (Approx 4 oz ea)
4 Italian rolls
4 ounces pesto sauce
4 ounces feta cheese

Steps:

Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.
Slice peppers into 1/4-in wide strips.
Slice tomatoes into 1/4-in thick slices.
Trim any fat or rib meat from the chicken breasts & grill till done.
To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.
Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.
Insert 2 toothpicks, slice on the diagonal & serve.

Nutrition Facts : Calories 340.1, Fat 11.2, SaturatedFat 5.5, Cholesterol 99.4, Sodium 666, Carbohydrate 25.6, Fiber 2.5, Sugar 5.2, Protein 32.5

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