Grilled Pesto Chicken Sandwiches

By carvalhohm

Ingredients

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 3/4 cup basil pesto
• 1/2 teaspoon salt
• 1 bell pepper, cut into fourths
• 8 slices French bread, 3/4 inch thick
• 8 to 12 large fresh basil leaves

Details

Servings 4
Cooking time 95mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.

2 Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.

3 Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

For extra-moist grilled chicken, turn the pieces with tongs instead of a fork. A fork will pierce the meat and let too many of the juices run out, drying the chicken.

1 Sandwich Calories530 ( Calories from Fat280), % Daily Value Total Fat31g31% (Saturated Fat6g,6% ), Cholesterol80mg80%; Sodium1050mg1050%; Total Carbohydrate30g30% (Dietary Fiber2g2% ), Protein36g36%