Introduction:
A grilled chicken sandwich with pesto is a flavorful and satisfying meal, especially when cooked on the Arteflame grill. The grill’s high heat ensures perfectly juicy chicken with a smoky char, while the pesto adds a bright, herby twist. This recipe is perfect for lunch, dinner, or an outdoor gathering.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 slices of ciabatta or sourdough bread
- 1/4 cup pesto (store-bought or homemade)
- 4 slices of mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup arugula or spinach leaves
- 1 large tomato, sliced
Instructions
Step 1: Prepare the Chicken
- Butterfly the Chicken: Slice each chicken breast horizontally to create thinner, even fillets.
- Season the Chicken: Drizzle olive oil over the chicken fillets and season with garlic powder, salt, and black pepper.
- Optional Marinade: For added flavor, marinate the chicken in olive oil, lemon juice, and garlic for 20-30 minutes.
Step 2: Fire Up the Arteflame Grill
- Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
- Prepare the flat cooktop for even heat distribution, with medium-high heat for grilling the chicken.
Step 3: Grill the Chicken
- Place the chicken fillets on the flat cooktop or center grill grate.
- Cook for 4-5 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden char.
- Add the mozzarella slices on top of the chicken during the last minute of grilling to melt.
Step 4: Toast the Bread
- Lightly drizzle olive oil on the cut sides of the bread.
- Place the bread on the flat cooktop and toast for 1-2 minutes until golden brown.
Step 5: Assemble the Sandwich
- Spread pesto generously on one side of each toasted bread slice.
- Place the grilled chicken with melted mozzarella on the bottom slice.
- Top with arugula or spinach, tomato slices, and the other slice of bread.
Step 6: Serve
- Slice the sandwich in half for easy handling.
- Serve warm with a side of chips, a light salad, or grilled vegetables.
Tips for Perfect Grilled Chicken Sandwiches
- Even Cooking: Butterfly the chicken breasts to ensure quick and even cooking.
- Grill Marks: Use the high-heat center grate for distinctive char marks on the chicken.
- Custom Pesto: Use a basil pesto, sun-dried tomato pesto, or even a spicy chili pesto for variety.
- Keep it Juicy: Let the chicken rest for a couple of minutes after grilling to retain juices.
Variations
- Spicy Pesto Chicken: Add a dash of red chili flakes to the pesto for heat.
- Caprese Chicken Sandwich: Include fresh basil and balsamic glaze for a Caprese twist.
- Vegetarian Version: Replace chicken with grilled portobello mushrooms.
- Herb-Crusted Chicken: Coat the chicken with a mix of breadcrumbs and Parmesan before grilling.
- Avocado Twist: Add sliced avocado for extra creaminess.
Pairings
- Sides: Serve with grilled asparagus, roasted sweet potato fries, or a side of coleslaw.
- Drinks: Pair with iced tea, sparkling water with lemon, or a light white wine like Sauvignon Blanc.
- Sauces: Offer extra pesto or a garlic aioli on the side.
Conclusion
This grilled chicken sandwich with pesto is an easy and flavorful recipe that highlights the versatility of the Arteflame grill. Juicy, smoky chicken, melted mozzarella, and the herby brightness of pesto come together to create a sandwich that’s as delicious as it is satisfying.
