Makes 4 servings
Active Prep Time: 15 minutes Grill Time: 30 minutes
“Oh My!! This is so delicious!! It tastes like a bistro sandwich that would cost you 12.00 in a restaurant. It’s my own creation inspired by my love of Pesto and grilling. You MUST try it. It’s very simple if you choose not to grill it. Just broil your chicken and cook your sandwich like a grilled cheese, still adding your pesto and ingredients inside.”
1 loaf sourdough bread – sliced about 1/2 inch thick – sandwich sliced
2 boneless skinless chicken breasts – sliced horizontally creating 4 thin breasts
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried basil
4 slices mozzarella cheese
1 7-ounce container prepared basil pesto
1) In a small bowl, combine olive oil, salt, garlic powder, and basil. Brush over chicken breasts. Grill* chicken for 15 minutes over medium heat, flipping often.
2) Spread pesto evenly on 8 slices of sour dough bread. Place 1 slice of mozzarella on 4 slices of bread, pesto side. Place 1 chicken breast over each slice of cheese and close sandwich with other slice of bread.
3) Wrap sandwiches (you should have 4) individually in tin foil. Place wrapped sandwiches on grill under something heavy*, cooking over medium heat for 5 minutes on each side.
*Grilling Alternative – Broil chicken on top rack for 5-6 minutes on each side. Assemble sandwiches the same with pesto spread on inside of bread and chicken and cheese between the bread. Butter outside of sandwich, and cook in a skillet, pressing down with a spatula, for about 3 minutes on each side or until golden brown.*
*Something heavy – I used an iron skillet. You could use also use a brick or a small stepping stone. Anything will work since your sandwich is wrapped.*