Grilled Chicken Sandwiches with Pesto, Brie & Arugula

Prep Time: 10 minutes plus 30 minutes for refrigeration time

Cooking Time: 35 minutes

Servings: 4 servings

Flavorful pesto and creamy Brie balance each other, offering the perfect complement to grilled chicken with a delicate marinade.


  • 4 Sanderson Farms® Thinly Sliced Chicken Breast Fillets
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 8 slices crusty sourdough bread
  • 1/4 cup basil pesto (may use purchased)
  • 1 large tomato
  • 4 ounces Brie, thinly sliced
  • 1 cup packed baby arugula (a good handful)
  • 1/4 cup olive oil

Nutritional Information (PER SERVING)

Calories: 990
Fat: 46g
Saturated Fat: 12g
Sodium: 1250g
Carbohydrate: 88g
Sugars: 12g
Protein: 16g


  1. Combine olive oil, lemon juice, garlic, salt and black pepper. Pour into a sealable plastic bag. Add chicken, seal, and marinate for at least 30 minutes.
  2. Heat grill on high.  Add chicken, grill for 4 minutes, turn, and grill for another 5 minutes or until chicken registers 165°F on an instant read thermometer. Remove and reserve.
  3. Spread each piece of bread with ½ 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.
  4. Brush the outside of each sandwich with about ½ 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.
  5. Remove from heat, cut each sandwich in half, and serve.