Grilled Basil and Pepita Pesto Chicken Sandwiches
Lunch / Dinner
Grilled chicken sandwiches with tomato, mozzarella and Basil and Pepita Pesto.
2-4 tablespoons Sauce Boxx Loaded Garlic & Herb Butter
1/4 cup Sauce Boxx Basil & Pepita Pesto, divided
1/4 cup Sauce Boxx Everything Basil Sauce
1 pound boneless, skinless chicken breasts (about 2 medium)
- Salt and pepper
4 slices sourdough bread
1 large tomato, sliced
2 & 1/2 inch thick slices Mozzarella
- Olive oil
Place each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Season the chicken pieces with salt & pepper.
Brush the outside of the bread with Loaded Garlic & Herb Butter.
Heat olive oil in a pan. Once heated add 2 tb Loaded Garlic & Herb Butter. Once halfway melted, lay chicken on top.
Grill the chicken, turning once, until just cooked through, 7 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella.
- Move cooked chicken to a plate and grill the bread, butter side down, until warmed and lightly charred, about 1 minute.
While grilling, spread some pesto on the bottom halves of the bread. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the bread.
Place top half bread on top and then flip to grill buttered bread on other side for 1 minute, until golden and charred.
- Make Ahead Instructions: Chicken can be cooked up to two days in advance, but needs to be reheated before going on the sandwich because it won't heat through while toasting the bread. Assemble and toast the sandwiches just before eating.