Grilled Chicken Pesto Open Faced Sandwich Recipe

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May is sandwich month at Carolina HeartStrings. I love sandwiches. All kinds and I love looking in my fridge or pantry and coming up with a yummy combination just using what I have on hand. This particular sandwich was a lunch that I made for my daughter and I one Saturday. I had everything in the fridge/pantry and the combination of flavors is heavenly.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.57 view details
  • 2 Kaiser rolls cut in half
  • 4 teaspoons butter
  • 2 grilled chicken breasts (equals 2 cups), cut into 1/2 inch chunks
  • 4 tablespoons pesto
  • 4 slices baby Swiss cheese, sliced thin
  • 4 tomato slices


  1. Slice the Kaiser rolls so that they are approximately 1/2 thick and lie flat. Butter each side with a teaspoon of butter. Place the slices under the broiler or toaster oven and toast until slightly golden brown. Turn over and “toast” the other side in the same manner. When bread is lightly toasted place one slice of cheese on each piece of bread, top with 1/2 cup of grilled diced chicken. Spread 1 tablespoon of pesto on top of the chicken. Now place 1 tomato slice on each pesto/chicken mixture. Put back under the broiler/toaster oven and cook until the cheese is bubbly. Approximately 3-5 minutes. Makes 4 open faced sandwiches.
  2. Sit down and enjoy this sandwich with a big glass of sweet tea. Check this out for a great recipe to make your own Southern Sweet Tea.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 4 servings
Calories 427  
Calories from Fat 240 56%
Total Fat 26.94g 34%
Saturated Fat 10.79g 43%
Trans Fat 0.08g  
Cholesterol 83mg 28%
Sodium 418mg 17%
Potassium 367mg 10%
Total Carbs 19.26g 5%
Dietary Fiber 1.5g 5%
Sugars 2.45g 2%
Protein 26.8g 43%
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