Pesto Chicken Sandwiches with Tomato-Feta Salad

Cooking Instructions

Heat barbecue grill (see Tip).

Meanwhile put tomatoes, cheese, dressing and scallions in a bowl and toss to mix. Set aside.

Brush cutlets lightly with 1 Tbsp pesto. Grill 3 to 4 minutes, turning once, until cooked through.

Spread rolls with remaining pesto. Place a cutlet on bottom of each. Top with tomato-feta salad; drizzle with dressing left in bowl. Cover with roll tops.

Tips

If you don’t have a grill but want your food to look and taste grilled, use a ridged grill pan. Most have a baked-on black finish that resists sticking and, when heated, leaves “grill” marks. The ridges also keep foods above any fat that may drip off. When the grill pan is hot, lightly coat it with oil before adding food. Stovetop grilling can be smoky, so turn on your stove’s hood fan.

You can make this sandwich lowfat by opting for reduced-fat feta cheese, vinaigrette salad dressing and basil pesto.