Grilled Chicken Pesto Sandwich

1. 1

   Begin by warming up your clean grill on a medium-high heat.

2. 2

   Season each sliced chicken breast with salt and pepper.

3. 3

   Measure the size of your chicken breast, or just wing it and eye it, and cut your loaf of bread into the size of the breasts.

4. 4

   Slice loaf in half, and smear a bit of light butter on the interior of each slice.

5. 5

   Get the chicken on the grill, and grill each side for about 5 minutes.

6. 6

   Once cooked, lower the heat, lather the top of each chicken with a generous amount of pesto, and top with the provolone cheese.

7. 7

   Let the cheese melt.

8. 8

   During this time, add the bread to the grill, butter side down, and get it just slightly toasted.

9. 9

   Remove bread from grill, add the chicken, and top with the fresh tomato slices.

10. 10

    The end result is a perfect balance of freshness of the pesto, the melted cheese, and the crunch of the bread.

11. 11

    A sandwich that yields a perfect farewell to summer, and a hello to fall.

* Per serving · 4 servings · Values may vary.

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