Tuesday, August 23, 2011

Pesto Chicken Sandwich

It's always nice to have a few grilled chicken sandwich recipes on hand.  That way, when you want a quick dinner, you've got some options.  This is a nice one for the collection - juicy grilled chicken with melty cheese, pesto sauce, and roasted red peppers.  Yummy!
This recipe is adapted from Bon Appetit at Epicurious.  It's fast, simple, and delicious.

Pesto Chicken Sandwich
Adapted from Bon Appetit

1/4 cup mayonnaise
2 tbsp prepared pesto
1 lb boneless, skinless chicken half-breasts
Olive oil
Salt & Pepper
4 Deli slices of Italian cheese (I used Mozzarella-Provolone)
4 buns (such as ciabatta - I used Orowheat Crostini)
1/2 cup roasted red peppers, chopped

1.  Stir the mayonnaise together with the pesto.  Cover and chill.  You can use this sauce right away, but it's even better if you have time to let it rest for about an hour in the fridge.

2.  Clean and oil your grill grate.  Preheat to high.

3.  Pound the chicken breasts to an even thickness (or buy thin-cut).  Brush or spray with oil and season generously with salt and pepper.

4.  Grill the chicken, flipping halfway, until it is nearly cooked through.  Top each piece of chicken with a slice of cheese.  When cooked through, transfer the chicken to a plate to rest for five minutes.

5.  Spread about 3 tsp of the sauce onto each bun top.  Sprinkle the red peppers evenly over the sauce (about 2 tbsp per bun top).

6.  Place the chicken pieces onto the bun bottoms.  Place the bun tops on top.  Serve!

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