Our Big Family Kitchen

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Grilled Chicken Sandwiches with Pesto Sauce

By Martha 'Minnie' (Leusch) Branion·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 4 Chicken Breasts, boned and skinned
  • 1 Small Clove Garlic, pressed
  • 1 and 1/2 Ounces Fontina Cheese, sliced
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Walnut Pieces
  • 1/2 Cup Fresh Tarragon Leaves
  • 4 Sandwich Buns
  • 1/2 Cup Olive Oil

Method

  1. Make the marinade and sauce, in a blender, by combining the garlic, tarragon and walnuts.
  2. Puree well.
  3. Add the salt and Oil and blend well.
  4. Divide the liquid in half.
  5. Marinate the chicken in one part, reserving the rest to top the sandwiches.
  6. Let the chicken marinate for at least 2 to 3 hours.
  7. Grill the chicken.
  8. When done add a slice of cheese to each and let it melt.
  9. Put on a sandwich bun, topping the meat and cheese with some of the pesto sauce.

Family note

These are very good!