Pestotunasandwich Recipes

Steps:

• Combine the pesto, mayo, tuna, and tomatoes. Salt and pepper to taste.
• Spread the tuna mixture on the bottom half of the rolls and top with a slice of cheese (I used hoagie rolls; this is enough filling for four large sandwiches).
• Broil until the cheese is slightly browned.
• Top with optional lettuce and the other half of the bun.
• Serve!

Steps:

• Mix tuna and mayo; add pesto.
• Add remaining ingredients. Salt and pepper to taste.
• Serve on a good quality bread.
• Of course you can adjust the amount of ingredients to your preference.

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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Steps:

• Mix tuna with prepared pesto. Place a few radicchio leaves onto bottom half of Englishmuffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwichwith muffin top.

Steps:

• Heat panini grill.
• Combine chicken and pesto; spread onto 1 bread slice.
• Top with cheese and remaining bread slice.
• Grill 3 to 5 min. or until cheese is melted and sandwich is golden brown on both sides.

Steps:

• Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
• Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
• Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Steps:

• In a small bowl, mix mayonnaise and pesto; spread over 4 slices of bread. Layer with ham, basil, peppers, tomato and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., Using a large cast-iron skillet or electric griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.