Pesto Chicken and Avocado Sandwiches
Tasty Grilled pesto chicken, avocado, fresh mozzarella, and tomato dressed with pesto mayo and sandwiched in between two slices of Sara Lee® Artesano™ Bread.
Servings: 4
Ingredients
For the Pesto Chicken
- 1/2 pound chicken breasts (1 large or 2 small) boneless skinless
- 1/2 cup pesto store-bought or homemade
- 1 tablespoon oil of choice
To Assemble
- 4 slices Sara Lee Artesano Bread
- 2 slices fresh mozzarella
- 1 avocado pitted and sliced
- 1 tomato sliced
Instructions
- Slice chicken breasts in half horizontally. Place the chicken in a Ziploc bag. Pour in the pesto and oil. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.Preheat an outdoor grill or a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side until cooked through.
- In a small bowl, whisk the mayo and pesto to form a creamy sauce.
- To assemble: Spread 1-2 tablespoons of the pesto mayo on two slices of bread. Top with the sliced avocado, grilled chicken, a slice of tomato, and a slice of mozzarella.
- optional: To toast, Heat 1 tablespoon butter in a pan or skillet over medium heat. Place sandwich on melted butter and heat until toasted golden and cheese is melted.