Grilled chicken sandwiches with tomato, mozzarella and pesto.
| 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
Instructions
- 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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Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 575 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 50 g |
| Cholesterol | 149 mg |
| Sodium | 815 mg |
Reviews
Great flavor, came together quickly. It would make an excellent summer meal. We used Ina Garten’s pesto recipe from this website. The only change I would suggest is to cut the flattened chicken breast lengthwise so it fills the hoagie roll. We will also cut the thickness of cheese in half next time we make these, the amount of cheese was a bit much for us.
Awesome!
oopy doopy so good
Surprisingly tasty!
Awesome … and simple to pull together. I’ve made them several times with great result. Love the simple marinade – very tasty
Sounds wonderful and can’t wait to try it this weekend