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Season chicken fillets with salt and pepper and place in a bowl with ½ of the pesto sauce and 1 tablespoon olive oil. Marinate in the refrigerator overnight if possible. Cook fillets on the grill or in a previously preheated oven to 375°F (190°C) until tender. Remove from the oven. Cool 10 minutes and slice. Set aside.
Mix mayonnaise with remaining pesto sauce. Set aside.
Spread both sides of the bread with mayonnaise and sprinkle one side with basil leaves. Cover with shredded cheese, chicken slices and shredded mozzarella. Arrange tomato slices on top and season with salt and pepper.
Grill in the oven and serve.
Other sandwiches to prepare:
Butifarras
Super sandwich
Hot creamy chicken sandwiches
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