PESTO GRILLED CHICKEN SANDWICHES

Pesto Grilled Chicken Sandwiches image

Provided by Kim Harby @Kpieharb

Categories Chicken

Number Of Ingredients 20

1 pound(s) chicken breast fillets, or chicken tenderloins
1 - recipe basic marinade (recipe to follow)
1 - recipe pesto mayonnaise (recipe to follow)
4 - sub rolls or other crusty bread of choice
2 - roma tomatoes, sliced
1 - avocado, sliced
8 slice(s) crispy bacon
BASIC MARINADE
1/4 cup(s) red wine vinegar
1/4 cup(s) olive oil
1 1/2 teaspoon(s) dijon mustard
1 teaspoon(s) dried basil
1 - 2 clove(s) garlic minced
- salt & pepper to taste
PESTO MAYONNAISE
2 clove(s) garlic
1 cup(s) fresh basil leaves
1 tablespoon(s) slightly toasted pignoli (pine) nuts
1/4 cup(s) shredded parmesan
1 cup(s) mayonnaise

Steps:

Combine the marinade ingredients in a small bowl and whisk them together until well blended. Pour the marinade over the chicken and let the meat marinate in the refrigerator at least one hour. Turn the chicken once or twice during this time. (I usually put it in a large ziploc bag. It easier to turn the chicken around) (I prefer to use chicken tenderloins because they are more tender than the breast, but the breast work fine and I have used them as well)
Prepare the Pesto Mayonnaise. Place the garlic, basil and pine nuts in food processor. (I use a mini processor) Process until fine. Spoon into a bowl. Add the cheese and the mayonnaise and stir. Store in the refrigerator until ready to use.
Grill the chicken until done. Cook the bacon, slice the tomatoes and avocado.
Assemble the sandwich. Spread each roll with the Pesto Mayonnaise. Place slices of tomato on top of each of the four bottom halves. Put the grilled chicken on top. Put two slices of Avocado on top of each sandwich. Top with the bacon and bread top.