Grilled Cilantro Pesto Chicken Sandwiches are made with chicken marinated and grilled with a cilantro pesto with pine nuts, garlic, and parsley, on a bun.
1 ½cupsfresh cilantroloosely packed, leaves and tender stems
½cupfresh Italian parsleyloosely packed, leaves and tender stems
Kosher salt and freshly cracked black pepperto taste
¼cupextra-virgin olive oil
2poundschicken breastthin sliced
wooden skewerssoaked for grilling
6sandwich buns
tomato slices(optional)
mozzarella cheesesliced or shredded (optional)
parmesan cheesefreshly 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.
Notes
Calories are based on the grilled chicken with a bun only, without optional toppings. Please visit our Policies and Disclaimers page for information about nutrition.Adapted from Weber Grills' New Real Grilling Cookbook
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