It’s summer time and my basil is going wild! Make up a batch of pesto and keep it in the fridge for seasoning all kinds of summer inspired dishes.
For this grilled sandwich you will need:
3 boneless skinless chicken breasts (butterflied open to make 6 portions)
12 slices of crusty Italian or Sourdough bread
6 slices of Provolone Cheese
2 red bell peppers (grilled then seeded and sliced)
Mayonnaise, or aioli, or Italian dressing
Salt, pepper, garlic OR my Garlic Herb Seasoning Mix
1/3 cup pesto (home made or store bought, room temp)
Preheat the grill to medium high, grill the peppers until the skin blisters, then put them in a paper bag to steam. Remove the blistered skin, slice, and remove seeds and pith.
Season the chicken breasts and grill 6-7 minutes per side, until fully cooked. Top with the slices of provolone and set aside.
Turn the grill down or off and grill the bread lightly.
To assemble, spread the toasted bread with mayo or topping of choice, add the chicken breast and provalone, top with dollop of pesto, then some of the slices of roasted red peppers.
(jarred red peppers work as well, or even tomato slices)
Top with remaining slice of toasted bread. Makes 6 nice sandwiches.
For a low carb alternative, skip the bread completely. Still makes a satisfying lunch, or dinner served with green salad.
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