Cheesy Grilled Pesto Chicken and Sundried Tomato Sandwich
Turn on the grill & whip up this cheesy pesto chicken sandwich!
Servings: 2 sandwiches
Equipment
Ingredients
- 2 chicken breasts
- ½ cup (124 g) of basil pesto divided, homemade, or store-bought
- 2 tablespoons sundried tomatoes in olive oil
- 4 slices of Land O Lakes Sharp Cheddar American Blend
- 4 slices of bread
Instructions
- Preheat your grill on high.
- Using 1/4 cup of basil pesto, brush chicken breasts with pesto.
- Grill the chicken breasts until cooked through (the insides reaching 160 °F (71 °C)). Before you bring the chicken inside, place 2 slices of cheese on each chicken breast and close the lid of the grill to let it melt.
- To assemble the sandwich: place one chicken breast on one slice of bread, top with bit of the remaining basil pesto then top with 1 tablespoon of sundried tomatoes. Place the other slice of bread on top. Repeat with the other sandwich.
Nutrition
Serving: 1 sandwich | Calories: 821 kcal | Carbohydrates: 36 g | Protein: 66 g | Fat: 45 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.04 g | Cholesterol: 184 mg | Sodium: 1368 mg | Potassium: 1173 mg | Fiber: 4 g | Sugar: 5 g
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