Mediterranean Grilled Chicken Pesto Sandwich
Elevate your lunch with this Mediterranean Grilled Chicken Pesto Sandwich, an ideal way to transform leftover grilled chicken and roasted peppers into a delightful meal. This recipe draws inspiration from the cherished Wildflower Bread Co in Scottsdale, AZ, and pairs the richness of pesto with the creamy goodness of feta cheese. Marinated mushrooms add a depth of flavor, while fresh tomatoes and roasted red peppers introduce a burst of color and taste. Perfect for a comforting lunch or snack, this sandwich embraces the vibrant tastes of Greece and beyond. Make sure to plan ahead for marinating the mushrooms and using your favorite grilled chicken and roasted peppers to truly enjoy this culinary experience!
4
Servings
400
Calories
8
Ingredients
Ingredients
Mixed mushrooms
4 ounces (sliced thin)
Balsamic vinegar
1 ounce (for marinating mushrooms)
Red bell peppers
4 ounces (roasted and sliced)
Tomatoes
2 medium (sliced into 1/4-inch thick slices)
Boneless skinless chicken breast halves
4 (4 ounces each) (grilled and sliced)
Italian rolls
4 (sliced in half)
Pesto sauce
4 ounces (for spreading)
Feta cheese
4 ounces (crumbled)
Instructions
1
Begin by marinating the sliced mushrooms in balsamic vinegar for at least 24 hours in the refrigerator, stirring occasionally to ensure even flavor absorption. Discard any excess marinade before assembling your sandwich.
2
Prepare your ingredients by slicing the roasted red peppers into 1/4-inch wide strips and cutting the tomatoes into 1/4-inch thick slices.
3
Trim any excess fat from the chicken breasts and grill them over medium heat until fully cooked, ensuring they reach an internal temperature of 165°F. Let them rest before slicing.
4
To assemble the sandwich, take one Italian roll and slice it in half lengthwise. Spread approximately 1 ounce of pesto on the bottom half, followed by crumbling 1 ounce of feta cheese evenly over the pesto.
5
Layer the grilled chicken breast on top of the feta, followed by 1/2 ounce of marinated mushrooms. Next, add 1 ounce of roasted red pepper strips and finish with three slices of tomato.
6
Cap the sandwich with the top half of the roll, securing it with two toothpicks. For a visually appealing presentation, slice the sandwich diagonally and serve immediately.
Nutrition Information
18 g
Fat
35 g
Carbs
28 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Grilled Chicken Pesto Sandwich?
It is a flavorful sandwich that combines grilled chicken, pesto, feta cheese, and marinated mushrooms on an Italian roll.
What are the main ingredients in this recipe?
The key ingredients include mixed mushrooms, balsamic vinegar, roasted red peppers, tomatoes, chicken breast, Italian rolls, pesto sauce, and feta cheese.
How long should the mushrooms be marinated?
The mushrooms should be marinated in balsamic vinegar for at least 24 hours in the refrigerator for the best flavor.
What is the inspiration for this sandwich?
This recipe is inspired by the menu at Wildflower Bread Co in Scottsdale, AZ.
How many calories are in one serving?
Each sandwich contains approximately 400 calories.
How much protein is in this sandwich?
There are 28 grams of protein per serving.
What type of bread is used for this sandwich?
The recipe calls for Italian rolls, sliced in half.
What temperature should the chicken reach to be fully cooked?
The chicken should reach an internal temperature of 165 degrees Fahrenheit.
How should the roasted red peppers be prepared?
The roasted red peppers should be sliced into 1/4-inch wide strips.
What kind of cheese is used in this Mediterranean sandwich?
Crumbled feta cheese is used to provide a creamy and tangy flavor.
How many servings does this recipe provide?
This recipe is designed to make 4 sandwiches.
Is this recipe good for leftovers?
Yes, it is specifically described as an ideal way to transform leftover grilled chicken and roasted peppers.
What is the fat content of the sandwich?
One serving contains 18 grams of fat.
How should the sandwich be sliced for presentation?
It is recommended to slice the sandwich diagonally and secure it with toothpicks.
How much pesto is used per sandwich?
Approximately 1 ounce of pesto sauce is spread on each sandwich.
What kind of mushrooms should I use?
The recipe suggests using mixed mushrooms sliced thin.
How many carbohydrates are in this sandwich?
There are 35 grams of carbohydrates per serving.
Can I use store-bought roasted peppers?
Yes, you can use your favorite store-bought or homemade roasted red peppers.
How thick should the tomatoes be sliced?
The tomatoes should be cut into 1/4-inch thick slices.
What is the first step in assembling the sandwich?
Spread pesto on the bottom half of the Italian roll, followed by the crumbled feta cheese.
How much feta cheese goes on each sandwich?
The recipe uses 1 ounce of crumbled feta cheese per sandwich.
Should I stir the mushrooms while they marinate?
Yes, you should stir the mushrooms occasionally while they are in the refrigerator to ensure even flavor.
What do I do with the excess mushroom marinade?
Discard any excess marinade before you begin assembling the sandwich.
Is this sandwich considered healthy?
Yes, it is tagged as a healthy recipe choice.
What type of vinegar is used for the mushroom marinade?
The recipe specifies using balsamic vinegar for the mushrooms.
How much chicken is used per sandwich?
Each sandwich uses one 4-ounce chicken breast half.
What order should the layers follow?
The order is pesto, feta, chicken, mushrooms, red peppers, and then tomato slices.
Is the chicken grilled before or after assembly?
The chicken is grilled first, allowed to rest, and then sliced before being placed in the sandwich.
How much roasted red pepper is used per sandwich?
Each sandwich uses 1 ounce of roasted red pepper strips.
What is the total count of ingredients?
There are 8 main ingredients used in this recipe.