Grilled Chicken Pesto Sandwich

As much as I am bummed out that summer is coming to an end, I am also very excited that fall is right around the corner. I live in Wisconsin, and yes, there are reasons for that. In particular, the seasons. Now sure, when you think of Wisconsin, you might think of Laverne and Shirley, long winters, or cheeseheads, but Wisconsin is truly a beautiful state, and it seems to be improving all the time. But as noted, summer is on its way out, and that means my grill gets tucked away for a handful of months. I can look at it through my kitchen window, but due to all of the snow, it becomes inaccessible, and that also bums me out.

I have to get my grilling in before January, and as my outdoor herb garden is also coming to a close, I have lots of basil to use up. When I think of basil, I immediately think of pesto. Not sure what it is, but it’s pesto. That is my vision of basil.

Chicken Pesto Sandwich Recipe

And when I think of pesto, I think of warm pasta. As I wanted to go that route and use a pasta, I also wanted to twist it up a bit and surprise my wife. I wanted that comfort that I would get with a bowl of hearty pasta, and possibly garlic bread, but I also needed that grill. This is when the idea of a grilled sandwich came to mind, and I am so glad I thought of it. Great pesto, toasted bread, and a thinly grilled chicken breast coated with provolone cheese, really brought no conversations at the table. That is always a good sign.

Ingredients:

  • 2 chicken breasts, boneless, skinless, sliced in half, horizontally
  • Fresh pesto
  • 1 loaf of French bread, toasted
  • 2 tbsp unsalted butter
  • 4 slices of provolone cheese
  • Fresh garden tomatoes, sliced
  • 1 tsp salt
  • 1 tsp cracked black pepper

Begin by warming up your clean grill on a medium-high heat.  Season each sliced breast with salt and pepper. Measure the size of your chicken breast, or just wing it and eye it out, and cut your loaf into the size of the breasts, slicing in half, and smearing a bit of light butter on the interior of each slice.

Get the chicken on the grill, and grill each side for about 5 minutes. Once cooked, lower the heat, lather the top of each chicken with a generous amount of pesto, and top with the provolone cheese. Let the cheese melt. During this time, add the bread, butter side down onto the grill, and get it just slightly toasted. Remove, add the chicken, and top with the fresh tomato slices.

The end result is a perfect balance of freshness of the pesto, the melted cheese, and the crunch of the bread. A sandwich that yields a perfect farewell to summer, and a hello to fall.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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