Foot Long Grilled Chicken and Tomato Pesto Sandwich

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 26 April, 2013

Foot Long Grilled Chicken and Tomato Pesto Sandwich
prepTime cookTime
10 minutes 10 minutes
Serves rating
4
Foot Long Grilled Chicken and Tomato Pesto Sandwich
  • 4.08 / 5 5
13 votes, 4.1 avg. rating (82% score)

Summary

Juniorchef-Foot Long Grilled Chicken and Tomato Pesto Sandwich Work quickly when you assemble this sandwich so the chicken and bell pepper retain enough heat from the grilling to melt the cheese. Serve with raw cucumber and carrot sticks for a crunchy side.

Ingredients

  • Whole wheat baguette, thin or French Loaf    :- 250 grams
  • Chicken breast halves, skinless, boneless    :- 2 (225 grams)
  • Salt    :- 1/4 teaspoon
  • Black pepper    :- 1/8 teaspoon
  • Red bell pepper, seeded and quartered     :- 1
  • Olive oil    :- for cooking
  • Sun-dried tomato pesto    :- 1/4 cup
  • Iceberg Lettuce leaves    :- 4
  • low-fat Swiss cheese, cut in half lengthwise    :- 4 slices

Accompaniments

  • Tomato Ketchup
  • French Fries
  • Cucumber
  • Carrot sticks

Preparation

  1. Prepare grill.
  2. Cut bread in half lengthwise. Hollow out top half of bread, leaving a 1/2-inch border; reserve torn bread for another use. Set aside.
  3. Place chicken breast halves between 2 large sheets of heavy-duty plastic wrap; flaten to 1/2-inch thickness using a meat mallet or back of knife. Sprinkle chicken with salt and pepper.
  4. Flatten bell pepper quarters with hands. Coat chicken breasts and bell pepper quarters with olive oil; place on grill rack. Cover and grill 8 minutes or until chicken is done and bell peppers are tender, turning once. Place cut sides of bread halves on grill during last 2 minutes of grilling to lightly toast. Cut each chicken breast in half crosswise.
  5. Spread both cut halves of bread evenly with pesto. Top bottom half with lettuce leaves, chicken breast halves, bell pepper quarters, and cheese slices. Place top half of bread on top of cheese. Cut crosswise into 4 equal portions.
Foot Long Grilled Chicken and Tomato Pesto Sandwich
Print

Recipe type: Lunch, Sandwich
Cuisine: World, American, Continental, Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Whole wheat baguette, thin or French Loaf    :- 250 grams
  • Chicken breast halves, skinless, boneless    :- 2 (225 grams)
  • Salt    :- ¼ teaspoon
  • Black pepper    :- ⅛ teaspoon
  • Red bell pepper, seeded and quartered     :- 1
  • Olive oil    :- for cooking
  • Sun-dried tomato pesto    :- ¼ cup
  • Iceberg Lettuce leaves    :- 4
  • low-fat Swiss cheese, cut in half lengthwise    :- 4 slices
  • Accompaniments
  • Tomato Ketchup
  • French Fries
Instructions
  1. Preparation
  2. Prepare grill.
  3. Cut bread in half lengthwise. Hollow out top half of bread, leaving a ½-inch border; reserve torn bread for another use. Set aside.
  4. Place chicken breast halves between 2 large sheets of heavy-duty plastic wrap; flaten to ½-inch thickness using a meat mallet or back of knife. Sprinkle chicken with salt and pepper.
  5. Flatten bell pepper quarters with hands. Coat chicken breasts and bell pepper quarters with olive oil; place on grill rack. Cover and grill 8 minutes or until chicken is done and bell peppers are tender, turning once. Place cut sides of bread halves on grill during last 2 minutes of grilling to lightly toast. Cut each chicken breast in half crosswise.
  6. Spread both cut halves of bread evenly with pesto. Top bottom half with lettuce leaves, chicken breast halves, bell pepper quarters, and cheese slices. Place top half of bread on top of cheese. Cut crosswise into 4 equal portions.

 

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