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.
Ingredients
4 Sanderson Farms® Thinly Sliced Chicken Breast Fillets
¼ cup olive oil
2 Tablespoons lemon juice
1 clove garlic, minced
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 slices crusty sourdough bread
¼ cup basil pesto (may use purchased)
1 large tomato
4 ounces Brie, thinly sliced
1 cup packed baby arugula (a good handful)
¼ 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
