Grilled Chicken Sandwich with Sage Pesto & Grilled Zucchini

Updated: Mar 21, 2023

Ingredients:

Heat grill on medium-high.
Wash and trim chicken breasts. Place in a Ziploc bag or between two pieces of plastic wrap or wax paper. With a meat mallet, gently pound breasts until they are about 1/2 inch thick. Brush chicken breasts with 2 tablespoons olive oil and season with salt and pepper.
Wash and trim ends of zucchini. Cut zucchini in half cross-wise and then slice horizontally into 1/4-inch to 1/2-inch slices. Brush with the remaining olive oil.
Oil grill grates. Place chicken breasts on one side of grill and reduce heat to medium. Cook for 3 to 4 minutes per side. Allow to rest for 5 to 7 minutes. Slice breasts into 1/2 to 3/4-inch thickness.
Grill Zucchini on the other side of grill for 2 to 3 minutes, flip and grill other side for 1 to 2 minutes.
Lightly grill bread slices, if desire, 1 minute per side.
Spread some pest on slices of bread. Place a few slices of grilled zucchini on the bread, top with sliced chicken breast. Drizzle some pesto onto the chicken and top with the other slice of bread.
If desire, cut sandwich in two, serve.

Yields: 4 sandwiches

Notes&Tips:

I had freshly baked Sourdough Bread and wanted to use it in my next meal. Something simple, tasty and that everyone will enjoy. So I went with a simple Grilled Chicken Sandwich and took it over the edge with this Sage Pesto and Grilled Zucchini. It was a wise choice; as this meal was a hit!
The addition of using Sage Pesto and Grilled Zucchini really changed the dynamics of a simple Grilled Chicken Sandwich. The Sourdough Bread was also the perfect vehicle to layer everything between.
I also served this Grilled Chicken Sandwich with a side of Grilled Roma Tomatoes.
To access the recipe for the Sage Pesto just click on the here.

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