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1
For the pesto: Using a food processor, finely chop the pine nuts and garlic.
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2
Scrape down the sides of the bowl.
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3
Add the cilantro, parsley, salt, and pepper and process until finely chopped.
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4
With the motor running, slowing add the oil to create a smooth puree.
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5
Place the chicken in a large, resealable plastic bag and add the pesto.
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6
Press the air out of the bag and seal tightly.
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7
Turn and shake the bag to distribute the marinade onto the chicken before placing the bag in a bowl, and refrigerate for at least 2 hours (we actually marinated ours for a couple of days, because our plans changed).
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8
Preheat grill to high heat.
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9
Remove the chicken from the bag and thread onto skewers.
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10
Grill chicken over direct high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once.
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11
Remove from grill.
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12
Preheat oven to 375 degrees F. Cut buns in half, lay them on a baking sheet and top the cut of each bun with mozzarella and Parmesan cheese.
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13
(If you want baked tomato slices add them onto the buns here; otherwise you can just add them later).
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14
Bake buns in a 375 degrees F oven, until the bread is lightly browned and the cheese is melted and bubbling.
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15
Remove from oven.
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16
Once the buns are done, top with chicken slices (and fresh tomato if not baked) and serve.
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17
Note: Prep time includes marinating time.
