Saturday, November 12, 2011

Pressed Chicken Pesto Sandwiches

Sandwiches are like personalities. Everyone has their own and there are literally thousands of variations.  You can simply place a slice of bologna between two slices of bread, or you get fancy by adding all sorts of exotic ingredients.  The choice is totally yours.  This sandwich combines some of my favorite ingredients.  I love the flavor of pesto, and the rest of the ingredients pair very well with it.  The sandwich is pressed and grilled, which makes the outside crunchy and the inside hot and tasty.  Just the way I like it.  The nice thing is, if you don't like it, you can change the ingredients to suit your own tastes.  Why? Cause it's your sandwich.

Chicken Pesto Sandwiches

6 4-5 inch sub rolls
6 Tbsp pesto
12 oz cooked chicken breast, chopped
2 oz olives, sliced
1-1/2 cups fresh spinach
1 cup shredded mozzarella cheese
Olive oil

Split sub rolls in half horizontally.  Spread 1 Tbsp of pesto on each bottom half of bread.  Top pesto with 2 oz of chicken per sandwich.  Divide olives evenly over chicken.  Sprinkle cheese evenly over olives.  Add 1/4 cup spinach to each sandwich and cover with top half of bread.

Brush top of sandwiches with olive oil.  Drizzle olive oil on bottom plate of countertop grill or panini press.Place sandwiches on grill and press down firmly (I usually set my really heavy skillet on top of the grill to press it down).  Grill 4-5 minutes, or until outside of sandwich is crunchy and cheese is melted.  Remove from grill and cool 1 minute before cutting.


  1. Looks good. Is that a George Foreman grill or a panini press?

  2. Jill,

    This is my George Foreman grill.


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