Grilled Chicken Sandwiches With Sage Pesto And Apples Recipes

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GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES



Grilled Chicken Sandwiches with Sage Pesto and Apples image

Provided by Cheryl Alters Jamison

Categories     Sandwich     Chicken     Fruit     Poultry     Apple     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup pine nuts (about 4 ounces)
1/4 cup (packed) fresh Italian parsley leaves
1 garlic clove
3/4 cup plus 3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
6 skinless boneless chicken breast halves
6 4x5-inch rectangles focaccia, ciabatta, or long French rolls, split horizontally
Mayonnaise
3 medium Fuji apples, halved, cored, thinly sliced

Steps:

  • Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
  • Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
  • Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
  • Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto

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

GRILLED APPLE AND SWISS CHEESE SANDWICH



Grilled Apple and Swiss Cheese Sandwich image

My mother taught me this recipe, and it has become one of my favorite quick meals. I find that Granny Smith apples work best, as well as a crunchy seed bread.

Provided by Nikkiling

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 1

Number Of Ingredients 4

2 slices whole wheat bread
1 ½ teaspoons olive oil
½ Granny Smith apple - peeled, cored and thinly sliced
⅓ cup shredded Swiss cheese

Steps:

  • Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 33.9 g, Cholesterol 33.1 mg, Fat 19 g, Fiber 5.2 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 338 mg, Sugar 10.7 g

CHICKEN PESTO SANDWICHES



Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Make and share this Grilled Pesto Chicken Sandwiches recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 large chicken breasts, skinless and boneless
8 slices sourdough bread, 1/2 inch thick
2 tablespoons butter
1/2 cup mozzarella cheese, shredded
4 teaspoons parmesan cheese, shredded
1 tomatoes, cut into 8 thin slices
2 tablespoons pesto sauce

Steps:

  • Slice tomato in to 8 thin slices and set aside.
  • Mix cheeses and set aside.
  • Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
  • Meanwhile, spread equal amounts of butter on one side of each bread slice.
  • Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
  • Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
  • Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.

MAPLE SAGE GRILLED CHICKEN



Maple Sage Grilled Chicken image

Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer-or anytime. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 10

3/4 cup unsweetened apple juice, divided
1/2 cup packed brown sugar
6 tablespoons olive oil
1/4 cup cider vinegar
1/4 cup maple syrup, divided
3 tablespoons Dijon mustard
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
3 garlic cloves, minced
1-1/2 teaspoons salt
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side., Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

Nutrition Facts : Calories 419 calories, Fat 12g fat (3g saturated fat), Cholesterol 167mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 61g protein.

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  • Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.
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