Grilled Chicken Sandwiches with Pesto, Brie & Arugula

Flavorful pesto and creamy Brie balance each other, offering the perfect complement to grilled chicken with a delicate marinade.

PREP
10+
Minutes
COOKING
34
Minutes
CALORIES
990
Per Serving
PROTEIN
16
Grams

Ingredients

4 Sanderson Farms® Thinly Sliced Chicken Breast Fillets

1/4 cup olive oil

2 Tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

8 slices crusty sourdough bread

1/4 cup basil pesto (may use purchased)

1 large tomato

4 ounces Brie, thinly sliced

1 cup packed baby arugula (a good handful)

1/4 cup olive oil

Directions

1. Combine olive oil, lemon juice, garlic, salt and black pepper. Pour into a sealable plastic bag. Add chicken, seal, and marinate for at least 30 minutes.

2. Heat grill on high.  Add chicken, grill for 4 minutes, turn, and grill for another 5 minutes or until chicken registers 165°F on an instant read thermometer. Remove and reserve.

3. Spread each piece of bread with ½ Tablespoon of pesto. Slice the tomato into 8 slices. Place chicken on four of the bread slices. Top chicken with Brie slices, arugula, and 2 tomato slices. Top with prepared bread slices, pesto side toward the tomato.

4. Brush the outside of each sandwich with about ½ Tablespoon of olive oil. Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks. Cheese should be melted.

5. Remove from heat, cut each sandwich in half, and serve. *Refrigerate 30 Minutes

NUTRITION FACTS

Calories

990

Fat

46g

Saturated Fat

12g

Sodium

1250mg

Carbohydrate

88g

Sugars

12g

Protein

16g