Grilling, Smoking and Barbecuing Recipes
Grilled Chicken Sandwiches with Pesto, Brie and Arugula
Yield: 4 servings
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Chicken
- 1 pound thin cut chicken cutlets
Sandwiches
- 8 slices crusty sourdough bread
- 1/4 cup basil pesto (may use purchased)
- 1/4 cup olive oil
- 1 large tomato
- 4 ounces Brie, thinly sliced
- 1 cup packed baby arugula (a good handful)
Instructions
- Combine all ingredients for marinade and pour into a plastic ziploc bag. Add chicken, seal, and marinate for at least 30 minutes.
- Heat grill on high. Add chicken, grill for 2 to 3 minutes, turn, and grill for another 2 to 3 minutes or until chicken registers 160 degrees F on an instant read thermometer. Remove and reserve.
- Spread each piece of bread with 1/2 tablespoon of pesto. Slice the tomato into 8 slices. Place chicken on four of the bread slices. Top chicken with Brie slices, arugula, and 2 tomato slices. Top with prepared bread slices, pesto side toward the tomato.
- Brush the outside of each sandwich with about 1/2 tablespoon of olive oil. Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks. Cheese should be melted.
- Remove from heat, cut each sandwich in half, and serve.
Nutrition
Per serving: 940 calories; 38g fat; 11g saturated fat; 99g carbohydrate; 6g sugars; 52g protein
Attribution
Recipe and photo used with permission from:
National Chicken Council