Best 4 Smoky Bell Pepper Pesto On Grilled Chicken Sandwiches Recipes
Indulge in a tantalizing culinary journey with our smoky bell pepper pesto on grilled chicken sandwiches, a symphony of flavors that will elevate your taste buds to new heights. This delectable dish is a harmonious blend of smoky roasted red bell peppers, aromatic basil, tangy lemon juice, and nutty pine nuts, all coming together to create a vibrant and flavorful pesto. Savor the juicy and succulent grilled chicken breast, perfectly seasoned and seared to perfection, nestled between toasted ciabatta bread. Each bite is an explosion of smoky, tangy, and herbaceous notes, leaving you craving more.
In addition to the main recipe, this article offers a collection of enticing variations to suit diverse preferences. For those who prefer a vegetarian option, there's a tempting grilled halloumi sandwich with smoky bell pepper pesto. Halloumi's unique texture and salty flavor pair wonderfully with the pesto, creating a satisfying and flavorful meal.
If you're seeking a lighter and healthier alternative, try the smoky bell pepper pesto with grilled shrimp. Succulent shrimp are grilled to perfection and tossed in the vibrant pesto, served on a bed of fresh arugula. This dish offers a delightful balance of flavors and textures, leaving you feeling refreshed and satisfied.
Lastly, for those with a sweet tooth, the article includes a recipe for irresistible smoky bell pepper pesto bruschetta. Crispy toasted baguette slices are topped with a generous dollop of pesto, roasted red bell peppers, and a sprinkle of feta cheese. This delightful appetizer is perfect for any occasion, offering a burst of smoky, sweet, and savory flavors in every bite.
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
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
ROASTED PEPPER AND PESTO CHICKEN SANDWICH
Provided by Food Network
Yield 4
Number Of Ingredients 10
Steps:
- Prepare Tyson chicken according to package directions. Set aside and keep warm.
- Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
- Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!
SMOKY BELL-PEPPER PESTO ON GRILLED CHICKEN SANDWICHES
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
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 PESTO CHICKEN SANDWICHES
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
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
Tips:
- To ensure the smokiness of the bell peppers, char them directly over an open flame or under a broiler until their skins are blackened and blistered. This will add a rich, smoky flavor to the pesto.
- Use a variety of bell peppers to create a more complex flavor profile. For example, try using a combination of red, yellow, and orange bell peppers.
- If you don't have a food processor, you can finely chop the bell peppers, basil, and nuts by hand. However, a food processor will make the process much easier and faster.
- Be sure to season the pesto to taste with salt and pepper. You may also want to add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.
- The pesto can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
- Serve the pesto on grilled chicken sandwiches, pasta, or vegetables. It can also be used as a dip for crackers or bread.
Conclusion:
Smoky bell pepper pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its smoky flavor and vibrant color, this pesto is sure to be a hit at your next gathering.
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