Grilled Cilantro Pesto Chicken Sandwiches are made with chicken marinated in cilantro pesto with pine nuts, garlic, and parsley, then skewered and grilled, placed on a bun with melted mozzarella cheese and topped with tomato slices. They are flavorful and delicious!
If you recall, last winter, I received a really nice grilling cookbook as a “Thank You” gift from Weber Grills, for submitting a photo to them that now appears on their website. David and I have been trying new recipes from the cookbook.
I was inspired by one of the recipes called “Cilantro Pesto Chicken Tenders”. A few weeks ago, on a dreary Wednesday evening David and I adapted and made Grilled Cilantro Pesto Chicken Sandwiches. Here’s how we made them:
Make the Pesto:
In a food processor, finely chop the pine nuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, and season with salt, and pepper, to taste; process until finely minced.
With the motor running, slowing add the oil to create a smooth purée.
Place the chicken in a large, resealable plastic bag and add the marinade.
Press the air out of the bag and seal tightly. Turn and shake the bag to distribute the marinade onto the chicken before placing the bag in a bowl, and refrigerate for at least 2 hours*.
Remove the chicken from the bag and thread onto skewers.
Grill over direct high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once.
Cut buns in half. Lay on a baking sheet and top the inside of the bun with mozzarella and parmesan cheese.
Bake buns in a 375 degree F oven, until the bread is lightly browned and the cheese has melted and bubbling.
Once the buns are done, top with a slice of the grilled pesto chicken and fresh tomato and serve.
The weather was dreary and cool for grilling that evening, but it was well worth it. This sandwich was pretty good.
Thanks for the inspiration, Weber!
*NOTE: Our plans changed before we could grill. The chicken marinated in the refrigerator for two days. Thankfully, it did not over-power the chicken. Feel free to marinate as long as you need.
Grilled Cilantro Pesto Chicken Sandwiches
Ingredients
- 2 tablespoons pine nuts coarsely chopped
- 2 medium garlic cloves
- 1 ½ cups fresh cilantro loosely packed, leaves and tender stems
- ½ cup fresh Italian parsley loosely packed, leaves and tender stems
- Kosher salt and freshly cracked black pepper to taste
- ¼ cup extra-virgin olive oil
- 2 pounds chicken breast thin sliced
- wooden skewers soaked for grilling
- 6 sandwich buns
- tomato slices (optional)
- mozzarella cheese sliced or shredded (optional)
- parmesan cheese freshly grated (optional)
Instructions
PESTO
- In a food processor, finely chop the pine nuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped.
- With the motor running, slowing add the oil to create a smooth purée.
Chicken
- Place the chicken in a large, resealable plastic bag and add the marinade.Press the air out of the bag and seal tightly. Turn and shake the bag to distribute the marinade onto the chicken before placing the bag in a bowl, and refrigerate for at least 2 hours*.
- Remove the chicken from the bag and thread onto skewers.Grill over direct high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once.
Sandwiches
- Cut buns in half. Lay on a baking sheet and top the inside of the bun with mozzarella and Parmesan cheese.
- Bake buns in a 375 degree F oven, until the bread is lightly browned and the cheese has melted and bubbling.
- Once the buns are done, top with chicken slices and fresh tomato and serve.
Colleen says
I’m hungry now!
Debbie Spivey says
Just returning the favor! 😉
Karen says
Talk about a good looking and sounding sandwich…yum.
Debbie Spivey says
Hi Karen!! I’m glad you like the sandwich. The chicken may go well with your salad…yum!!
Karen says
I was thinking the same thing. 🙂
Debbie Spivey says
🙂
Barbara Eure says
delicious!!!!!