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Grilled Chicken And Pesto Sandwiches Recipe Video
|Kaiser rolls/Soft sourdough rolls||2|
|Boneless chicken breasts||24 Ounce, pounded and seasoned|
|Herbs de provence||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Sliced prosciutto||28 Gram|
|Provolone cheese||6 Ounce, sliced|
Calories 923 Calories from Fat 295
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 17 g84.8%
Trans Fat 0.1 g
Cholesterol 260.9 mg
Sodium 1925.8 mg80.2%
Total Carbohydrates 37 g12.5%
Dietary Fiber 2.4 g9.6%
Sugars 3.9 g
Protein 111 g222.4%
Vitamin A 31.6% Vitamin C 26.1%
Calcium 74.4% Iron 27.8%
*Based on a 2000 Calorie diet
Place chicken breasts under plastic film (prevents damage to chicken) and flatten with meat pounder. Season chicken breasts with herbs de Provence and garlic salt.
Grill chicken breasts for 4 to 5 minutes on sandwich press- do not overcook – let them rest for few minutes, then pat dry.
Slice rolls and spread pesto on bottom slice, then add layer of tomato slices - make sure to pat dry the tomatoes.
Place the cooked chicken breast on top of the tomatoes; continue with a layer of prosciutto, then finish with a layer of provolone cheese and top with roll.
Place sandwiches on the press and cook until the top is lightly crisp and the cheese starts to melt. Sandwich press should be on medium heat (thermostat setting 4).
Remove from the press, cut each sandwich in half and enjoy.
For more information please visit: http://www.easymacuisine.com