How To Make Pesto Grilled Chicken Sandwich
This grilled chicken sandwich is loaded with sophisticated flavors you’ll only find in classy bistros. Plus, you can prep & cook this in just half an hour.
- chicken breast,boneless, skinless
- squeeze of lemon juice
- dashchili powder
- olive oil
- 1sesame bun
- 2sliceprovolone cheese
- lettuce,or spinach leaves
Put the chicken in the storage container with the lemon juice, chili powder, salt, and pepper. Seal the container, shake it around to coat the chicken, and let it marinate a few minutes.
Slice the cheese and tomato while waiting. Pour enough olive oil in the skillet to lightly coat the bottom, and heat it on medium-high until it shimmers.
Use the tongs to transfer the chicken to the pan.
Stand back—it might splatter.
If cooking more than one chicken breast, make sure they aren’t touching each other. Sauté the chicken 8 to 10 minutes on each side, using tongs to turn it over
Meanwhile, get the bun ready. Put the halves cut-side-up on a baking sheet.
Arrange the cheese in an even layer on the top half of the bun, and broil in the oven or oven 4 to 5 minutes, until the cheese is melting and the bottom bun is toasted. Turn off the oven and use the oven mitts to remove the baking sheet.
Take the temperature of each piece of chicken.
If it’s ready, turn off the stove and build the tasty sandwich.
Lay the lettuce and tomato on the bottom bun.
Add the chicken and spread the pesto on the chicken.
Finish by putting the cheesy top bun on.
- Calories: 402.91kcal
- Fat: 24.34g
- Saturated Fat: 11.00g
- Monounsaturated Fat: 6.27g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 26.38g
- Fiber: 1.96g
- Sugar: 4.54g
- Protein: 19.87g
- Cholesterol: 39.98mg
- Sodium: 873.46mg
- Calcium: 532.42mg
- Potassium: 270.71mg
- Iron: 2.38mg
- Vitamin A: 154.98µg
- Vitamin C: 9.88mg
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