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  • Grilled Chicken Pesto Open Faced Sandwich

    1 vote
    Grilled Chicken Pesto Open Faced Sandwich
    Prep: 20 min Cook: 5 min Servings: 4
    by Carolinaheartstrings
    301 recipes
    >
    May is sandwich month at Carolina HeartStrings. I love sandwiches. All kinds and I love looking in my fridge or pantry and coming up with a yummy combination just using what I have on hand. This particular sandwich was a lunch that I made for my daughter and I one Saturday. I had everything in the fridge/pantry and the combination of flavors is heavenly.

    Ingredients

    • 2 Kaiser rolls cut in half
    • 4 teaspoons butter
    • 2 grilled chicken breasts (equals 2 cups), cut into 1/2 inch chunks
    • 4 tablespoons pesto
    • 4 slices baby Swiss cheese, sliced thin
    • 4 tomato slices

    Directions

    1. Slice the Kaiser rolls so that they are approximately 1/2 thick and lie flat. Butter each side with a teaspoon of butter. Place the slices under the broiler or toaster oven and toast until slightly golden brown. Turn over and “toast” the other side in the same manner. When bread is lightly toasted place one slice of cheese on each piece of bread, top with 1/2 cup of grilled diced chicken. Spread 1 tablespoon of pesto on top of the chicken. Now place 1 tomato slice on each pesto/chicken mixture. Put back under the broiler/toaster oven and cook until the cheese is bubbly. Approximately 3-5 minutes. Makes 4 open faced sandwiches.
    2. Sit down and enjoy this sandwich with a big glass of sweet tea. Check this out for a great recipe to make your own Southern Sweet Tea.

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