Grilled Chicken Pesto Sandwiches Food

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.

GRILLED CHICKEN PESTO PANINI

Steps:

• Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
• Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
• Season the breasts with salt and pepper.
• Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
• Remove from pan and place on a plate or board.
• Top each fillet with some of the roasted peppers and a slice of cheese.
• Spread BOTH sides of the bread with pesto sauce.
• Place chicken inside the bread and form to a sandwich.
• Brush both sides of the outside of bread with olive oil.
• Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
• Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
• Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
• Remove from pan and cut in half.

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 CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES

Steps:

• Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
• Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
• Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
• Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

GRILLED CHICKEN SANDWICH WITH PESTO

Steps:

• Marinate your chicken breasts by adding them to a large bowl, then drizzling over about 2 tablespoons of olive oil, a couple of pinches of salt and black pepper, the Italian seasoning, lemon zest and juice, plus garlic, and toss to coat; marinate for 20 minutes, or even over night.
• Next, prepare your arugula-basil pesto: if blanching your basil leaves to lock in the vibrant color, bring a small/medium size pot of water to the boil, then turn off the heat; add the basil leaves and blanch them for just 5-10 seconds; drain and add the leaves to ice water to shock them, then drain and gently pat dry on paper towel.
• To the bowl of a food processor, add the pine nuts, grated parmesan cheese, garlic cloves, lemon zest and juice, the salt and pepper, plus 2 tablespoons of the olive oil, and process for about 20 seconds until fairly smooth; add the basil leaves and the arugula, and continue to process, drizzling in the 1/2 cup of olive oil until smooth, about 30-45 seconds.
• Spoon the pesto into a jar or small bowl, cover with plastic, and place into fridge to hold.
• To grill the chicken, place your grill pan (you can also use an outdoor grill as well) over medium-high heat, and grill a couple of the chicken breast cutlets for about 3 minutes per side, or until cooked through and golden (grilling time is shorter since these are thinner cutlets); allow the chicken to rest for 10 minutes.
• Preheat your broiler, and line a small baking sheet with foil; place the grilled chicken breasts onto the baking sheet, top each with 1 ounce of the grated smoked (or plain) mozzarella cheese, then place under the broiler for about 3-5 minutes, or until the cheese is completely melted.
• To assemble the grilled chicken sandwiches, generously spread some of your pesto sauce onto both the bottom and top pieces of the bread, then place a cheesy grilled chicken breast onto the bottom piece of bread.
• Top the chicken with about 1 tablespoon of the julienned sun-dried tomatoes and a sprinkle of micro arugula greens or regular arugula greens; then, cover with the top piece of pesto-slathered bread, and serve.

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.

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

Steps:

• Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
• Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
• Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

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.

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 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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