CHICKEN PESTO SANDWICHES
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
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.
SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE
Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.
Provided by Jennifer Uhrlaub
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
- Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
- While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
- Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
- Serve with pesto mayonnaise and sliced tomatoes.
Nutrition Facts : Calories 690.4 calories, Carbohydrate 45.1 g, Cholesterol 144.4 mg, Fat 35 g, Fiber 3.6 g, Protein 46.4 g, SaturatedFat 7.6 g, Sodium 865.9 mg, Sugar 6.1 g
CHICKEN SANDWICHES WITH LEMON MAYONNAISE
This is a light sandwich using leftover or rotisserie chicken which helps to make it come together in a matter of minutes. Perfect for lunch or a light dinner when you are too tired to cook or don't want to heat up the kitchen.
Provided by cookiedog
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
- Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
- Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.
Nutrition Facts : Calories 70.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 5.2, Sodium 177, Carbohydrate 6, Fiber 1.1, Sugar 3, Protein 1
SHREDDED CHICKEN SANDWICHES
This Ohio potluck staple tends to be made with canned chicken, cream of mushroom soup, saltine crackers, and other iffy components. I developed this version using real ingredients so you can enjoy the warm comfort of shredded chicken sandwiches in a healthier, more delicious way.
Provided by Mary Lee Sauder
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
- Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
- Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
- Strain chicken broth to remove solids.
- Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
- Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 43.7 g, Cholesterol 153.5 mg, Fat 29.7 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 7.8 g, Sodium 2226.1 mg, Sugar 8.8 g
GRILLED PESTO CHICKEN SANDWICHES
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
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.
PESTO CHICKEN SANDWICH
Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes like it came straight from a restaurant.
Provided by Steph
Categories Lunch Main Course Dinner
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
- On a foil-lined baking sheet, place the 8 slices of bread.
- Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
- Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
- Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1367 kcal, Fat 63 g, SaturatedFat 16 g, Cholesterol 43 mg, Sodium 2821 mg, Carbohydrate 152 g, Sugar 31 g, Protein 50 mg
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