Grilled Chicken-and-Pesto Clubs

Ingredients

• 4  skinned and boned chicken breast halves 
• 8  bacon cooked cut in half
• 3 ounce goat cheese crumbled
• 2 cups salad greens mixed
• 0.5 teaspoon pepper 
• 4 servings pesto homemade
• 4  plum tomatoes sliced
• 5.2 ounce roasted bell peppers red drained thinly sliced
• 0.5 teaspoon salt 
• 12 large bread whole wheat lightly toasted

Equipment

• grill

Directions

1. Sprinkle chicken evenly with salt and pepper.
2. Grill, covered with grill lid, over medium-high heat (350 to 40
3. minutes on each side or until chicken is done.
4. Let stand 10 minutes; cut into 1/4-inch-thick slices.
5. Spread Homemade Pesto evenly on 1 side of each bread slice.
6. Layer 4 bread slices, pesto side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto side down.
7. Cut into quarters, and secure with wooden picks.
8. *3/4 cup prepared pesto may be substituted for homemade.