This is a great little sandwich for summertime grilling!  I’m cooking it tonight – but actually Dave grills it cuz it’s still 105 degrees out there.  UGH!!

Serves 4

Marinate Chicken breasts (1 per sandwich) in olive oil and red wine vinegar with a little salt and pepper or your favorite bottled Italian Dressing (I like Ken’s – low cal and not too salty)

Mix about 4 T. of pesto with 2 T. of mayonaisse or miracle whip.  Let this sit in the frig, covered, for an hour.

French bread or rolls are good for this.  You don’t want a dense bread – takes away from lightness of chicken.

Grill the chicken breasts over medium high heat and near end of cooking add a slice of fontina cheese, close the lid so it melts.  Place chicken breast on bread with some pesto spread and a little spinach, red onion and tomato.  You can skip the bread and serve it on salad or spinach leaves to reduce cals and carbs.    A nice little Pinor Noir adds a little spice to this dish!

Cheers,

Heidi