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Grilled chicken sandwiches with tomato, mozzarella and pesto.

Recipe courtesy of Food Network Kitchen

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4

Ingredients

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

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.

My Private Notes

Name: Grilled Pesto Chicken Sandwiches
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4
Ingredients: 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

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Grilled Pesto Chicken Sandwiches

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53