Here's what Kecia has to say:
I was sooo excited that Nicole asked me, little ole’ me to create a guest post for her! PicNic blog is one of my favorite!! I mean FAVORITE sites! I love her wonderful cheesecake recipes among other things! I really wanted to share something truly delicious with her so I decided after making this sandwich; this had to be the one to send her! Thank you so much Nicole for having me!
I had this sandwich in the airport on the way home from Colorado Springs that was really good, but I knew I could really rev it up and totally rock it! See it had chicken, cheese and pesto! OK, I know… what can be at all bad about that! Nothing!! But, it was cold and I though wow! Use a nice crusty bread, heat up the chicken on the grill, make some homemade pesto from the herbs in my garden and melt the cheese on top! Yes!! That is what I want to make tonight! I grilled a bunch of extra chicken last night to put in soup and had two fantastic ideas on what to do with the left overs! Honey picked Italian, so here it is! Enjoy!
Grilled Chicken and Pesto Sandwiches
Serves 2 (no kids home tonight!)
1 cup fresh basil leaves
½ cup fresh Italian parsley
¼ cup pine nuts
¼ cup olive oil
Juice from one lemon
2 cloves garlic
¼ cup shredded parmesan cheese
Salt and pepper to taste
1 mini baguette loaf
1 cooked boneless skinless chicken breast, thinly sliced
½ cup shredded mozzarella cheese
Shredded romaine lettuce
1 slice red onion
4 slices ripe tomato
Preheat grill to medium (you can also bake them in oven if it’s cold out)
In blender, combine basil, parsley, pine nuts, olive oil, lemon juice, garlic, parmesan cheese and salt and pepper. Blend until combined and in a saucy consistency. Set aside. MMMMM! Can’t wait to eat it!
Place chicken slices in foil and seal. Throw on grill, top rack. Heat for five minutes, flip and heat for five more minutes. Cut baguette in half, slice down the side, not cutting all the way through. Remove chicken from grill. Place chicken meat in the baguette halves, Top with desired amount of pesto sauce, top with cheese. Place on foil or right on grill grate. Heat for 5 minutes or until cheese is melted. Top with lettuce, onion and tomato. Cut in half and serve with a nice salad!
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