Southern Grilled Chicken - Pesto Club Sandwiches

Makes 4 servings
Prep Time: 40 min.
Grilling Time: 20 min.
Standing Time: 10 min.

Ingredients:

• 4      chicken breast halves (skinned and boned)

• 1/2   teaspoon salt

• 1/2   teaspoon pepper

•        Basil-Parmesan Pesto (see below)*

• 12    large whole wheat read slices (lightly toasted)

• 1      package (3-ounes) goat cheese 9crublled)

• 1      jar (5.2-ounces) roasted red bell peppers (drained and thinly sliced)

• 4      plum tomatoes (sliced)

• 8      bacon slices (cooked and cut in half)

• 2      cups mixed salad greens

Directions:

1. You want to sprinkle chicken evenly with salt and pepper.

2. Grill, covered with grill lid, over medium-high heat (350 F. to 400 F.) for 10 minutes on each side or until chicken is done.

3. Let stand 10 minutes.  then cut into 1/4-inch thick slices.

4. Spread Pesto evenly on 1-side of each bread slice.

5. Layer 4 bread slices, pesto side up with chicken, goat cheese, and roasted bell pepper slices.

6. Top with 4 bread slices, pesto side up and layer with tomato, bacon, and salad greens.

7. Top with remaining 4 bread slices, pesto side down.

8. Cut sandwiches into quarters and secure with wooden picks.

*Kitchen Tip: you may substitute 3/4 cup prepared pesto for homemade.

Basil-Parmesan Pesto

Makes 3/4 cup

Ingredients:

• 1      cup fresh basil leaves (firmly packed)

• 1      cup Parmesan cheese (shredded)

• 1/2   cup pine nuts (toasted)

• 1/2   cup olive oil

• 3      garlic cloves

Directions:

1. In a blender or food processor, process basil, Parmesan cheese, pine nuts, olive oil, and garlic until smooth.  (Stop occasionally to scrape down sides.)

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