Grilled Chicken Sandwiches with Pesto, Brie and Arugula


Grilled Chicken Sandwiches

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

  1. Combine all ingredients for marinade and pour into a plastic ziploc bag. Add chicken, seal, and marinate for at least 30 minutes.
  2. Heat grill on high. Add chicken, grill for 2-3 minutes, turn, and grill for another 2-3 minutes or until chicken registers 160 degrees F on an instant read thermometer. Remove and reserve.
  3. 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.
  4. 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.
  5. Remove from heat, cut each sandwich in half, and serve.

Yield: 4 servings

Nutrition Information, Per Serving: 940 calories; 38 g fat; 11 g saturated fat; 99 g carbohydrate; 6 g sugars; 52 g protein

Recipe and photo used with permission from: National Chicken Council

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