GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PESTO GRILLED CHEESE SANDWICHES
Why settle for ordinary grilled cheese when this is so easy to fix? Pair the sandwiches with your favorite soup for a fast, satisfying meal. -Arlene Reagan, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches. , In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 29g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 739mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein.
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
GRILLED BOCCONCINI AND PESTO SANDWICH
Make and share this Grilled Bocconcini and Pesto Sandwich recipe from Food.com.
Provided by Abby Girl
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter 1 side of each slice of bread. Spread both unbuttered sides of bread with pesto.
- Layer with tomato and bocconcini cheese. Top with other bread slice, butter side up.
- Place in frying pan, set over medium heat. Cook, turning once, until toasted on both sides and cheese is warm and melted slightly -- 2 - 3 minutes per side.
- Serve.
Nutrition Facts : Calories 177.3, Fat 2.1, SaturatedFat 0.5, Sodium 352.8, Carbohydrate 35, Fiber 4.2, Sugar 8.6, Protein 6
GRILLED VEGETABLE PESTO SANDWICHES
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.
Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.
GRILLED BOCCONCINI SKEWERS
Make and share this Grilled Bocconcini Skewers recipe from Food.com.
Provided by Chef mariajane
Categories High In...
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, parsley, capers, Dijon, mustard, lemon juice and anchovies.
- Slice baguette into 20 thin slices and 8 bocconcini cheese balls into 16 halves. Threads 5 slices of bread and 4 pieces of cheese on each skewer, alternating each, beginning and ending with bread.
- Grill skewer, turning often, until bread is toasted and cheese begins to melt, 4-5 minutes. Remove from grill; drizzle with anchovy sauce.
Nutrition Facts : Calories 356.4, Fat 25.9, SaturatedFat 8.7, Cholesterol 42, Sodium 688.7, Carbohydrate 16.4, Fiber 1, Sugar 0.7, Protein 14.6
GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES
Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- To make the sandwich:
- Prepare grill.
- Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
- Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
- To make the pesto:
- In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.
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