Pesto Chicken Sandwich

This sandwich reminds me of my favorite lunch from Zoccoli’s in Santa Cruz. I think this version is even better, though – fresh ingredients and hot off the grill. Great picnic food.

Grilled Chicken Pesto Sandwiches

Boneless, skinless chicken breasts: optionally brined for at least 1 hour
Ciabatta rolls
Red bell pepper
Sweet onion
Provolone cheese
Pesto
Olive oil (I used my Misto sprayer, it works great for picnics)
Salt & Pepper

Brush or mist the chicken with olive oil, sprinkle with salt and pepper. Cut the rolls in half and keep in a bag until ready to toast. Cut the bell pepper into wedges and thread onto skewers. Slice the onion into 1-inch rings and thread onto skewers. Mist the veggies with olive oil and sprinkle with salt.

On the grill, the chicken will probably finish first, so start the veggies earlier if you wish. Put the chicken over high heat for a short while, until grill marks appear, then lower the heat (or move to the cool side of the grill) and cover to cook through. Keep an eye on the veggies and make sure they brown evenly without too much charring.

Mist or brush the bread with olive oil and place oil-side down on the grill, until golden.

Assemble the sandwiches: Spread pesto on the bread, slice the chicken and layer it on, add cheese, peppers, and onion. Enjoy the scenery as you devour your delicious sandwich.