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pesto grilled chicken sandwiches

(1 rating)
Kpieharb avatar
Recipe by
Kim Harby
@Kpieharb
Franklin, TN

I found this recipe in The Tennessean a long time ago. I have altered it a bit. It is a favorite of my family. I make these sandwiches a lot in the summer with fresh basil and tomatoes.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 10 Min
method Grill

Ingredients For pesto grilled chicken sandwiches

  • 1 lb
    chicken breast fillets, or chicken tenderloins
  • 1
    recipe basic marinade (recipe to follow)
  • 1
    recipe pesto mayonnaise (recipe to follow)
  • 4
    sub rolls or other crusty bread of choice
  • 2
    roma tomatoes, sliced
  • 1
    avocado, sliced
  • 8 slice
    crispy bacon
  • BASIC MARINADE
  • 1/4 c
    red wine vinegar
  • 1/4 c
    olive oil
  • 1 1/2 tsp
    dijon mustard
  • 1 tsp
    dried basil
  • 1 - 2 clove
    garlic minced
  • salt & pepper to taste
  • PESTO MAYONNAISE
  • 2 clove
    garlic
  • 1 c
    fresh basil leaves
  • 1 Tbsp
    slightly toasted pignoli (pine) nuts
  • 1/4 c
    shredded parmesan
  • 1 c
    mayonnaise

How To Make pesto grilled chicken sandwiches

  • 1
    Combine the marinade ingredients in a small bowl and whisk them together until well blended. Pour the marinade over the chicken and let the meat marinate in the refrigerator at least one hour. Turn the chicken once or twice during this time. (I usually put it in a large ziploc bag. It easier to turn the chicken around) (I prefer to use chicken tenderloins because they are more tender than the breast, but the breast work fine and I have used them as well)
  • 2
    Prepare the Pesto Mayonnaise. Place the garlic, basil and pine nuts in food processor. (I use a mini processor) Process until fine. Spoon into a bowl. Add the cheese and the mayonnaise and stir. Store in the refrigerator until ready to use.
  • 3
    Grill the chicken until done. Cook the bacon, slice the tomatoes and avocado.
  • 4
    Assemble the sandwich. Spread each roll with the Pesto Mayonnaise. Place slices of tomato on top of each of the four bottom halves. Put the grilled chicken on top. Put two slices of Avocado on top of each sandwich. Top with the bacon and bread top.
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