Toasted Cheesy Chicken Pesto Sandwich Recipes

CHEESY CHICKEN TOAST SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour enough four-cheese pasta sauce into the bottom of a casserole dish to cover in a light layer. Arrange chicken breasts into the casserole dish. Pour remaining sauce over the chicken breasts to cover. Cover dish with aluminum foil.
• Bake in preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cover chicken breasts with a layer of cheese and continue baking uncovered until the cheese melts, about 10 minutes more.
• Arrange cheese toast onto a baking sheet.
• Bake cheese toast in preheated oven until cheese is melted and the toast is browned around th edges, about 10 minutes.
• Sandwich each chicken breast between two slices of the toast with the cheesy sides touching the chicken.

CHICKEN PESTO SANDWICHES

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.

GRILLED PESTO CHICKEN SANDWICHES

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

TOASTED CHEESY CHICKEN PESTO SANDWICH

Steps:

• Preheat oven to 400 degrees F.
• Toast the bread according to your personal preference. Lay the pieces out on a baking sheet covered with foil.
• Spread 2 teaspoons of pesto on three of the slices of bread. Then top each slice with cheese. Then spread the chicken out evenly over three of those slices. Top with the other slice of cheese and bread.
• Place in the oven for 7-8 minutes or until cheese is melted. Cut into triangle slices.

TOASTED PESTO-CHICKEN SAUSAGE SANDWICHES

Steps:

• Cut sausages almost in half crosswise, then in half lengthwise. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook sausages in oil 5 to 7 minutes, turning occasionally, until golden brown. Remove from skillet; set aside.
• Meanwhile, in small bowl, combine pesto and mayonnaise. Brush one side of bread slices with remaining 2 tablespoons oil. Turn 4 bread slices, oiled side down; spread each with pesto-mayonnaise.
• For each sandwich, top pesto-mayonnaise with 1 cheese slice, 2 tomato slices, 4 basil leaves, 1 cooked sausage and 1 bread slice, oiled side up. Heat same skillet or a griddle over medium-high heat. Cook sandwiches 3 to 5 minutes, turning once, until golden brown and cheese is melted.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

Steps:

• Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
• Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
• Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

CHEESY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Season with salt and pepper. In a large skillet, cook chicken in oil for 5 minutes. Turn chicken., Add green pepper and onion to skillet. Cook 5 minutes longer or until chicken juices run clear and vegetables are crisp-tender., Spoon vegetables over chicken; top with cheese. Remove from the heat; cover and let stand for 1 minute or until cheese is melted. Serve on rolls.