Best 8 Smoky Bell Pepper Pesto On Grilled Chicken Sandwiches Recipes

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In search of a culinary delight that tantalizes your taste buds with a smoky, savory symphony of flavors? Look no further than the irresistible smoky bell pepper pesto on grilled chicken sandwiches. This dish is a harmonious blend of smoky, roasted bell peppers, aromatic herbs, and a nutty blend of pine nuts and parmesan cheese, all coming together to create a flavorful pesto that complements the succulent grilled chicken nestled between toasted bread. Get ready to embark on a taste journey where smoky, herbaceous, and savory flavors dance harmoniously in your mouth.

Here are our top 8 tried and tested recipes!

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto

Steps:

  • Prepare a grill for medium-high heat.
  • Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
  • Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
  • Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CHICKEN PESTO SANDWICH



Chicken Pesto Sandwich image

Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.

Provided by Allrecipes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 8

Number Of Ingredients 17

4 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 yellow bell pepper, sliced
1 onion, sliced
1 cup diced zucchini
1 teaspoon balsamic vinegar
1 cup sliced mushrooms
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese
1 cup prepared pesto sauce
½ cup halved cherry tomatoes
4 Italian-style hoagie buns, split lengthwise and toasted
1 cup crumbled feta cheese, divided
2 tablespoons chopped fresh basil, divided

Steps:

  • Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  • Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  • Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  • Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 41.3 g, Cholesterol 65 mg, Fat 26.9 g, Fiber 3.6 g, Protein 29.4 g, SaturatedFat 9.4 g, Sodium 959.9 mg, Sugar 5.2 g

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Check out this basil-flavored chicken and pesto sandwich - perfect for a mouth-watering grilled dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
3/4 cup basil pesto
1/2 teaspoon salt
1 bell pepper, cut into fourths
8 slices French bread, 3/4 inch thick
8 to 12 large fresh basil leaves

Steps:

  • Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
  • Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 2 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1050 mg

GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

  • Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH



Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

  • Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
  • Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
  • Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
  • Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
  • Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

SMOKY BELL-PEPPER PESTO ON GRILLED CHICKEN SANDWICHES



Smoky Bell-Pepper Pesto on Grilled Chicken Sandwiches image

Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 pound boneless, skinless chicken breast
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large roasted red bell peppers, stems and seeds removed
1 jarred chipotle pepper in adobo, chopped
1/4 teaspoon chopped garlic (about 1 small clove)
2 tablespoons raw almonds, toasted
1 teaspoon fresh oregano
8 slices whole-grain bread, toasted
4 leaves escarole
4 slices sharp cheddar (4 ounces)

Steps:

  • Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias.
  • Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper.
  • Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar.

Nutrition Facts : Calories 464 g, Cholesterol 91 g, Fat 21 g, Fiber 6 g, Protein 38 g, SaturatedFat 7 g, Sodium 717 g

GRILLED PEPPER JACK CHICKEN SANDWICHES



Grilled Pepper Jack Chicken Sandwiches image

Basic, yet packed with flavor, this sandwich gets a kick from zesty cheese and savory bacon. It's a great meal for summer days. -Linda Foreman, Locust Grove, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon poultry seasoning
2 slices (1/2 ounce each) pepper jack cheese
2 center-cut bacon strips, cooked and halved
2 hamburger buns, split
4 lettuce leaves
4 slices tomato
1 slice onion, separated into rings
Dill pickle slices, optional

Steps:

  • Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 456mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Make and share this Grilled Pesto Chicken Sandwiches recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 large chicken breasts, skinless and boneless
8 slices sourdough bread, 1/2 inch thick
2 tablespoons butter
1/2 cup mozzarella cheese, shredded
4 teaspoons parmesan cheese, shredded
1 tomatoes, cut into 8 thin slices
2 tablespoons pesto sauce

Steps:

  • Slice tomato in to 8 thin slices and set aside.
  • Mix cheeses and set aside.
  • Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
  • Meanwhile, spread equal amounts of butter on one side of each bread slice.
  • Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
  • Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
  • Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.

Tips:

  • Choose the Right Bell Peppers: For the best flavor, select ripe, firm bell peppers with vibrant colors. Red and yellow bell peppers are sweeter, while green bell peppers have a more vegetal flavor.
  • Roast the Bell Peppers: Roasting the bell peppers intensifies their flavor and sweetness. You can roast them in the oven or on a grill. If roasting in the oven, preheat it to 400°F (200°C) and roast the bell peppers for 20-25 minutes, or until they are tender and slightly charred.
  • Make the Pesto Ahead of Time: The pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes it a great option for meal prep.
  • Use Fresh Herbs: Fresh basil and parsley add a vibrant flavor to the pesto. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
  • Grill the Chicken Breasts: For the best results, grill the chicken breasts over medium-high heat. This will help to create a nice char on the outside while keeping the inside moist and juicy.
  • Assemble the Sandwiches: To assemble the sandwiches, spread some pesto on the grilled chicken breasts and top with roasted bell peppers, fresh mozzarella cheese, and arugula. Serve on toasted bread or rolls.

Conclusion:

Smoky Bell Pepper Pesto on Grilled Chicken Sandwiches is a delicious and flavorful sandwich that is perfect for a summer cookout or picnic. The combination of smoky roasted bell peppers, creamy pesto, and juicy grilled chicken is sure to please everyone. With just a few simple ingredients and a little bit of time, you can create a sandwich that is both satisfying and delicious.

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