Grilled Pesto Chicken Sandwiches

Grilled Pesto Chicken Sandwiches

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

Prep Time



Total Time






boneless skinless chicken breast halves (about 1 1/4 pounds)
cup basil pesto
teaspoon salt
bell pepper, cut into fourths
slices French bread, 3/4 inch thick
to 12 large fresh basil leaves
  1. 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.
  2. 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.
  3. 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.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
For extra-moist grilled chicken, turn the pieces with tongs instead of a fork. A fork will pierce the meat and let too many of the juices run out, drying the chicken.
Serve With
Enjoy these sandwiches with Mediterranean grilled potato salad and your favorite fresh fruit.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 530
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 6g,),
  • Cholesterol 80mg;
  • Sodium 1050mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 2g,
  • Protein 36g;
Percent Daily Value*:
    • 2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.