Grilled Chicken Pesto Sandwich

• 2 whole Chicken Breasts, Boneless, Skinless, Sliced In Half, Horizontally
• 1 teaspoon Salt
• 1 teaspoon Cracked Black Pepper
• 1 whole Loaf Of French Bread, Grilled
• 2 Tablespoons Unsalted Butter
• 1 cup Fresh Pesto
• 4 slices Provolone Cheese
• 1/2 cups Fresh Garden Tomatoes, Sliced

1. Begin by warming up your clean grill on a medium-high heat.
2. Season each sliced chicken breast with salt and pepper.
3. Measure the size of your chicken breast, or just wing it and eye it, and cut your loaf of bread into the size of the breasts.
4. Slice loaf in half, and smear a bit of light butter on the interior of each slice.
5. Get the chicken on the grill, and grill each side for about 5 minutes.
6. Once cooked, lower the heat, lather the top of each chicken with a generous amount of pesto, and top with the provolone cheese.
7. Let the cheese melt.
8. During this time, add the bread to the grill, butter side down, and get it just slightly toasted.
9. Remove bread from grill, add the chicken, and top with the fresh tomato slices.
10. The end result is a perfect balance of freshness of the pesto, the melted cheese, and the crunch of the bread.
11. A sandwich that yields a perfect farewell to summer, and a hello to fall.

chicken breasts, salt, pepper, bread, butter, fresh pesto, provolone cheese, tomatoes

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-pesto-sandwich/ (may not work)