Grilled Chicken Sandwiches with Pesto, Brie, and Arugula

Grilled Chicken Sandwiches with Pesto, Brie, and Arugula

Nutrition Information, Per Serving: 940 calories; 38 g fat; 11 g saturated fat; 99 g carbohydrate; 6 g sugars; 52 g protein

Prep Time:60 min
Serving Size:4
1. Combine all ingredients for marinade and pour into a plastic ziploc bag. Add chicken, seal, and marinate for at least 30 minutes.

3. Heat grill on high. Add chicken, grill for 2-3 minutes, turn, and grill for another 2-3 minutes or until chicken registers 160 degrees F on an instant read thermometer. Remove and reserve.

5. Spread each piece of bread with 1/2 tablespoon of pesto. Slice the tomato into 8 slices. Place chicken on four of the bread slices. Top chicken with Brie slices, arugula, and 2 tomato slices. Top with prepared bread slices, pesto side toward the tomato.

7. Brush the outside of each sandwich with about 1/2 tablespoon of olive oil. Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks. Cheese should be melted.

9. Remove from heat, cut each sandwich in half, and serve.
* 1 pound thin cut chicken cutlets
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 8 slices crusty sourdough bread
* 1/4 cup basil pesto (may use purchased)
* 1/4 cup olive oil
* 1 large tomato
* 4 ounces Brie, thinly sliced
* 1 cup packed baby arugula (a good handful)