Easy Grilled Chicken and Pesto SandwichServes: 4
Thin sliced bread
24 oz chicken breast, divided into 4 pieces
4 TBS pesto (1 TBS per sandwich)
1 large tomato
mozzarella ball, sliced thick
Season the chicken breast with salt and pepper and throw on the grill.
When the chicken is done, quickly grill the bread to toast, and then assemble the sandwich. That's it!
For the pesto:2 cups basil leaves
1 cup baby spinach (if you don't have spinach, substitute with 1 cup of arugula, more basil, parsley, etc.)
minced garlic (or garlic clove, crushed into a paste)
1/3 cup olive oil
1/4 cup nuts (walnuts, almonds, pecans, etc.)
1/4 cup shaved parmesan
If not using minced garlic: on a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste.
Add garlic to a food processor with nuts, basil, spinach, and 1 tablespoon oil.
Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream.
Add Parmesan and pulse to combine. Season with salt and pepper.