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Grilled Chicken-and-Pesto Clubs

Grilled Chicken-and-Pesto Clubs

Southern Living JANUARY 2001

  • Yield: 4 servings


  • 4 skinned and boned chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Homemade Pesto*
  • 12 large whole wheat bread slices, lightly toasted
  • 1 (3-ounce) package goat cheese, crumbled
  • 1 (5.2-ounce) jar roasted red bell peppers, drained and thinly sliced
  • 4 plum tomatoes, sliced
  • 8 bacon slices, cooked and cut in half
  • 2 cups mixed salad greens


Sprinkle chicken evenly with salt and pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into 1/4-inch-thick slices.

Spread Homemade Pesto evenly on 1 side of each bread slice.

Layer 4 bread slices, pesto side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto side down. Cut into quarters, and secure with wooden picks.

*3/4 cup prepared pesto may be substituted for homemade.


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Grilled Chicken-and-Pesto Clubs recipe