Grilled Chicken And Pesto Sandwiches
|Kaiser rolls/Soft sourdough rolls||2|
|Boneless chicken breasts||24 Ounce, pounded and seasoned|
|Herbs de provence||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Sliced prosciutto||28 Gram|
|Provolone cheese||6 Ounce, sliced|
Preheat sandwich press - medium high heat (thermostat setting 6).
Place chicken breasts under plastic film (prevents damage to chicken) and flatten with meat pounder. Season chicken breasts with herbs de Provence and garlic salt.
Grill chicken breasts for 4 to 5 minutes on sandwich press- do not overcook – let them rest for few minutes, then pat dry.
Slice rolls and spread pesto on bottom slice, then add layer of tomato slices - make sure to pat dry the tomatoes.
Place the cooked chicken breast on top of the tomatoes; continue with a layer of prosciutto, then finish with a layer of provolone cheese and top with roll.
Place sandwiches on the press and cook until the top is lightly crisp and the cheese starts to melt. Sandwich press should be on medium heat (thermostat setting 4).
Remove from the press, cut each sandwich in half and enjoy.
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