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Friday, May 30, 2014

Pesto Chicken Sandwiches

These were AMAZING!!!  I mean I really wish I had another one right now, and typically I am not a fan of sandwiches.  Hubby said the only thing wrong with them was that I only made him one.  He also said that my pesto is better than a certain restaurant that we worked at.  These will be added to our rotation and I can't wait to have them again!

4 boneless, skinless chicken breast halves, each about 6 oz.
Kosher salt and freshly ground pepper, to taste (I used house seasoning)
1 tsp. Italian seasoning
Olive oil for brushing
8 slices fontina cheese
8 slices sourdough bread
8 thick tomato slices
4 Tbs. pesto

Season the chicken breast halves with salt and pepper and sprinkle evenly with the Italian seasoning. Brush lightly on both sides with olive oil.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Place the chicken on the grill directly over the heat and cook, turning once, until nicely grill-marked and relatively firm to the touch, 5 to 8 minutes per side depending on the thickness.
The chicken should be opaque throughout but still moist and juicy inside.
About 2 minutes before the chicken is ready, place 2 slices of cheese on each breast half, cover the grill and let the cheese melt.
At the same time, put the bread slices along the edge of the grill and toast, turning once, about 1 minute per side.
Transfer the chicken and bread slices to a cutting board.
Cut each breast half against the grain on the diagonal into 3 or 4 pieces.
Arrange 1 sliced breast half on each of 4 bread slices.
Top each with 2 tomato slices and then with 1 Tbs. pesto, spreading it evenly over the tomatoes. Cover each sandwich with one of the remaining bread slices and serve immediately.

http://www.williams-sonomawine.com/!JQZpWkyPlkDCa4IsEBLKiQ!/Pesto-Chicken-Sandwiches

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