Description
A flavorful grilled chicken pesto sandwich with fresh mozzarella, alfalfa sprouts, and a creamy basil pesto spread, served on hearty toasted bread.
Ingredients
- Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup basil pesto
- Sandwich:
- 4 slices hearty bread
- 1 tomato (sliced into ¼-inch thick slices)
- 1 cup alfalfa sprouts
- 4 slices fresh mozzarella
Instructions
- Prepare the Grill: Preheat the grill to medium-high heat, or heat a grill pan on the stove.
- Prep the Chicken: Place the chicken breasts on a platter. Whisk 1 tablespoon of basil pesto with olive oil and brush the mixture onto both sides of the chicken.
- Grill the Chicken: Grill the chicken for 4-5 minutes, then flip it over and grill for another 5 minutes or until the internal temperature reaches 165˚F (use an instant-read thermometer).
- Toast the Bread: Toast the bread on the grill for 1 minute on each side, or until lightly browned.
- Assemble the Sandwich: Brush the remaining pesto on one side of each slice of bread. On two slices of bread, layer two slices of mozzarella cheese. Place the grilled chicken on top of the cheese, followed by the tomato slices. Sprinkle the alfalfa sprouts over the tomatoes, then top with the remaining slices of bread.
- Serve: Cut the sandwich in half and serve immediately.
Notes
- For a spicier twist, add a few slices of pickled jalapeños to the sandwich.
- If you prefer, you can use a panini press to grill the sandwich for a crispy, pressed finish.
- Feel free to substitute the alfalfa sprouts with arugula or spinach for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 65mg
