Grilled Chicken-pesto Sandwiches

Grilled Chicken-pesto Sandwiches
  • 3 sandwiches
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1

    boneless chicken thighs or breasts

  • 1/2 cup
    (125 mL)

    basil pesto

  • 1

    onion, sliced and separated into rings

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 tsp.
    (5 mL)


  • Salt and pepper to taste

  • 1

    baguette, cut into three pieces

  • 6

    provolone cheese

  • 1 cup
    (250 mL)

    shredded leaf lettuce

  • 6

    sundried tomatoes in oil


In a glass dish, combine chicken and pesto and marinate 15 minutes in the refrigerator.

Preheat barbecue to maximum.

Place onion rings on a sheet of foil, add olive oil and butter, season and seal bundle.

Lower heat to medium, and cook bundled onions and chicken approximately 7 minutes per side or until done (chicken is done when a meat thermometer reads 170°F (70°C).

Slice each piece of baguette lengthwise. Fill each piece with 2 chicken thighs or 1 breast, cut into chunks. Add onions, cheese, lettuce and sundried tomatoes.

Close sandwiches and heat them on the barbecue for a few seconds. Serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007