Grilled chicken sandwiches with tomato, mozzarella and pesto.
Recipe courtesy of Food Network Kitchen
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Grilled Pesto Chicken Sandwiches
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4

Ingredients

Directions

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. 

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