Grilled Chicken Sandwiches with Pesto Brie and Arugula

Grilled Chicken Sandwiches with Pesto Brie and Arugula


  • 1 pound thin cut chicken cutlets
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


  • 8 slices crusty sourdough bread
  • 1/4 cup basil pesto (may use purchased)
  • 1/4 cup olive oil
  • 1 large tomato
  • 4 ounces Brie, thinly sliced
  • 1 cup packed baby arugula (a good handful)

Cooking Directions:

Combine all ingredients for marinade and pour into a plastic ziploc bag.  Add chicken, seal, and marinate for at least 30 minutes.

Heat grill on high.  Add chicken, grill for 2-3 minutes, turn, and grill for another 2-3 minutes or until chicken registers 160 degrees F on an instant read thermometer.  Remove and reserve.

Spread each piece of bread with 1/2 tablespoon of pesto.  Slice the tomato into 8 slices.  Place chicken on four of the bread slices.  Top chicken with Brie slices, arugula, and 2 tomato slices.  Top with prepared bread slices, pesto side toward the tomato.

Brush the outside of each sandwich with about 1/2 tablespoon of olive oil.  Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks.  Cheese should be melted.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat