Quick, Easy -N- Fast Basil-Grilled Chicken on a Sourdough Baguette Recipe
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
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