Yummy sandwich made quick and easy on the George Foreman grill!
Servings 4
Author Minnesota Mama's Must Haves
Ingredients
2large boneless skinless chicken breasts
1/2cupbalsamic vinaigrette
8slicesItalian bread
1/2cuppre-made pesto
8slicesprovolone cheese
Instructions
Marinate the chicken breasts in the balsamic vinaigrette for 4 hours.
Grill chicken breasts on the George Foreman grill until no longer pink inside.
After the chicken cools slice it very thin.
Spread about a tablespoon of pre-made pesto on each piece of Italian bread and layer the chicken on top of 4 of the slices.
Add 2 slices of provolone cheese to each sandwich and top with another piece of pesto-laden bread.
Next pop the sandwiches on the grill. (remove the plates and clean them after grilling the chicken.) No need to even butter the bread or spray the grill with cooking spray because of the grill's non-stick coating! It took about 5 minutes on the grill and the bread was toasted to perfection.