1loaffocacciasliced into 4 pieces, each cut in half horizontally (or your favorite type of bread)
½cupbasil pestoor more to taste
1large tomatosliced
romaine lettucefor serving
Instructions
Lightly brush the chicken breasts with olive oil and season with salt and pepper.
Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side. About 2 minutes before the chicken is ready, place a slice of cheese on each breast half, cover the grill and allow the cheese to melt. (The internal temperature of the chicken should read 165 degrees F on an instant read thermometer.)
Transfer the chicken to a plate. Spread the bread slices with pesto. Arrange one breast half on each of the 4 bread pieces. Top with tomato slices and lettuce. Serve warm.
Notes
Storing leftovers: Sandwiches should be assembled before serving. Any sandwich components that are leftover can be stored in airtight containers in the fridge for 3-4 days. Reheating grilled chicken: While this sandwich tastes great with cold chicken, if you’d like to reheat the chicken, add it to a skillet with water or chicken broth and simmer over low heat with a lid for 10 minutes or until chicken is warmed through. This will keep it from drying out.