Chicken Pesto Grilled Cheese with Roasted Tomatoes & Avocado Aioli



This was by far the best sandwich I have ever had! It had an amazing combination of flavors!

Recipe makes 6 large sandwiches
1 sandwich = 15 weight watchers points+ (Yikes! Totally worth it though! )

Pesto Ingredients –
2 cups loosely packed fresh basil leaves
2 garlic cloves
1/4 cup shredded parmesan
1/4 cup pine nuts
1 tbsp lemon juice
1/4 cup olive oil
Salt & pepper to taste

Aioli Ingredients – There will be some left over after making sanwiches
1 large egg yolk
1 ripe avocado peeled & pitted
3 tbsp olive oil
2 garlic cloves
2 tsp fresh lemon juice
1/2 tsp dijon mustard
Salt & pepper to taste

Roasted Tomatoes Ingredients –
1 pint cherry tomatoes halved
1 tbsp olive oil
Salt & pepper

Remaining ingredients –
Bread of choice (I used Pane Turano Italian Bread)
12 oz grilled boneless skinless chicken breasts chopped
12 slices low moisture part skim mozzarella cheese slices
6 Tbsp Land O lakes light butter


Mix all pesto ingredients in a food processor until fairly smooth. Set aside.


Mix all aioli ingredients in a food processor until smooth. Set aside.


Toss tomato halves in olive oil & sprinkle with salt & pepper.


Roast in a preheated 375 degree oven for 15-20 minutes stirring half way through. Set aside.


Using 1 tbsp butter for each sandwich butter the outside of the bread. Lay flat & spread 1 tbsp pesto on one side & 1 tbsp aioli on the other side.


Spoon 1 tbsp roasted tomatoes onto 1 side & place 2 oz chicken on the other side.


Lay 2 pieces mozzarella on top of chicken.


Grill sandwich until both sides are golden & cheese is melted.



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