Description
Tender grilled chicken marinated in homemade pesto, fresh arugula, and ripe tomatoes, all nestled between crispy bread.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil
- 2 cloves garlic
- Salt and pepper, to taste
- 4 slices of sourdough or ciabatta bread
- 1 cup fresh arugula or spinach
- 1 medium tomato, sliced
- Optional: a drizzle of balsamic glaze for added flavor
Instructions
- Start by marinating the chicken breasts. In a bowl, combine olive oil, salt, pepper, and a tablespoon of the pesto you’ll make. Coat the chicken evenly and let it sit for at least 10 minutes.
- Prepare your pesto. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. Gradually add the olive oil until it becomes a smooth paste. Season with salt and pepper to taste.
- Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 6-7 minutes on each side until fully cooked.
- Toast the bread lightly on the grill or in a toaster.
- Assemble the sandwich by spreading pesto on each slice of bread, layering grilled chicken, fresh arugula, and sliced tomatoes. Drizzle with balsamic glaze if desired.
- Top with the second slice of bread, slice in half, and serve warm!
Notes
For healthier alternatives, swap chicken for grilled veggies or use tofu for a vegan option. Keep ingredients separate if storing leftovers to prevent sogginess.
- Prep Time: 15
- Cook Time: 15
- Category: Sandwiches
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg