Grilled Chicken Pesto Sandwich

Featuring tasty basil pesto and crunchy French bread, this Grilled Chicken Pesto Sandwich is perfect for dinner on the grill!

Featuring tasty basil pesto and crunchy French bread, this Grilled Chicken Pesto Sandwich is perfect for dinner on the grill!

Ingredients
2 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf french bread
1/3 cup pesto
4 slices provolone cheese
6 tablespoons roasted red peppers
1 tomato, sliced

Directions
Wrap bricks in aluminum foil; set aside.
Preheat grill to medium-high heat.
Butterfly the chicken breasts to create 4 thin chicken breasts. Brush chicken breasts with olive oil and then sprinkle with spices (oregano, basil, salt and pepper).
Place the chicken breasts on the grill and top with foil-covered bricks. (If you place the 4 chicken breasts near each other, then 3 bricks should be plenty.) Grill for 6 minutes, flip (replacing the brick after flipping) and grill for 6-7 more minutes or until chicken is fully cooked.
Meanwhile, slice the loaf of French bread into 4 sections. Split each section in half. Spread the pesto evenly on the 4 bottom halves of bread. Set aside.
Once the chicken is fully cooked, remove it from the grill and slice into strips. Place chicken breasts onto the pesto-rubbed pieces of French bread. Top each sandwich with a slice of provolone cheese, several strips of roasted red peppers and a slice of tomato. Place top piece of bread on sandwiches.
(Optional) While the grill is still hot (but with the burners turned off), place sandwiches on the grill for 2-3 minutes. Serve sandwiches hot.

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