Grilled Chicken and Apple Sandwiches with Sage Pesto

Grilled Chicken and Apple Sandwiches with Sage Pesto

Submitted by: Valerie Cheatham
Course Sandwich
Servings 6


  • 3/4 cup fresh sage leaves lightly packed
  • 3/4 cup pine nuts or walnuts
  • 1/4 cup fresh Italian parsley leaves packed
  • 1 garlic clove
  • ¾ cup plus 3 tablespoons olive oil
  • 6 tablespoons freshly grated Parmesan cheese
  • 6 skinless, boneless chicken breast halves
  • 6 rectangular rolls focaccia, ciabatta or French rolls, split horizontally
  • Mayonnaise
  • 3 medium apples halved, cored and thinly sliced


  • In blender or food processor, add sage leaves, nuts, parsley and garlic and process until finely chopped.
  • With machine running, add ¾ cup oil and blend until a thick paste forms. Mix in cheese and transfer to small bowl; season with salt and pepper.
  • Pound each chicken breast between sheets of waxed paper until about ½-inch thick.
  • Brush with oil and sprinkle with salt and pepper. Let sit for 30 minutes.
  • Preheat grill to medium heat. Grill chicken until cooked through.
  • Transfer chicken to platter and grill rolls until just beginning to brown.
  • Arrange bottom halves of rolls on work surface. Spread each with a bit of mayonnaise.
  • Top each with overlapping layer of apples and a chicken breast.
  • Drizzle each chicken breast with pesto.
  • Spread pesto on cut side of roll tops and place on top of chicken. Serve.


Nutrition information: 508 calories; 39g fat; 90mg sodium; 34.9g carbohydrates, 10.8g protein.