Pesto Chicken And Provolone Salad Sandwiches Food

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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PESTO CHICKEN AND PROVOLONE SANDWICHES

Steps:

• Preheat the oven to 400°F. Set out a baking sheet - you can line with parchment if you'd like. Lay the bread slices across the baking sheet.
• In a large bowl stir together the chicken, pesto, Greek yogurt, and cashews until well combined.
• Heat the olive oil over medium high heat in a small skillet. Add the mushrooms, sprinkle with the salt, and cook, stirring occasionally until they are golden, about 4 minutes.
• While the mushrooms cook, lay a slice of provolone on both halves of each sandwich. Spoon a heap of the pesto chicken on top of the cheese on the bottom half of each sandwich. When the mushrooms are done, spoon a few onto the top half of each sandwich.
• Place the baking sheet in the oven, leaving the sandwiches open-faced to melt the cheese and toast the bread on both sides. Bake for 4-5 minutes, until the cheese is melted and the exposed edges of the bread are golden.
• Put the sandwich halves together and serve.

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.

CHICKEN AND PROVOLONE SALAD SANDWICHES

Steps:

• In a large bowl combine pesto and mayonnaise.
• Stir in chicken and cheese, toss to coat.
• Scoop salad onto the bread bottom, topping with the top of the bread, pressing together.
• Wrap bread in plastic wrap until ready to serve (can be refrigerated overnight, if desired) and cut into 4 sandwiches when ready to serve.

CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO

Steps:

• Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
• Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
• Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.

GRILLED PESTO, HAM AND PROVOLONE SANDWICHES

Steps:

• In a small bowl, mix mayonnaise and pesto; spread over 4 slices of bread. Layer with ham, basil, peppers, tomato and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., Using a large cast-iron skillet or electric griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

PESTO CHICKEN SALAD SANDWICHES

Steps:

• In a medium bowl, stir chicken and pesto together.
• Stir in bell pepper and salt and pepper to taste.
• Layer lettuce, onion and cheese on bottom half of each foxaccia square.
• Spread each with about 1/2 cup chicken mixture and top with another piece of focaccia.
• To serve, halve each sandwich diagonally.
• TIP: Some prepared pesto is drier than others, so if chicken mixture appears dry, stir in the Tbs. of olive oil.

PESTO CHICKEN SALAD SANDWICHES

Steps:

• Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
• Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

PESTO CHICKEN AND PROVOLONE SALAD SANDWICHES

Steps:

• Mix pesto and mayonnaise.
• Add chicken and cheese; toss to coat.
• Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
• Eat immediately or wrap tightly in plastic wrap until ready to serve. This can be refrigerated overnight.