Mini Grilled Chicken Clubs

Ingredients

• 4  chicken cutlets 
• 0.5 cup basil leaves fresh
• 1 large garlic clove chopped
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil plus more for grill
• 0.3 cup parmesan cheese finely grated
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 4 small sandwich rolls cut into thirds crosswise
• 1 small tomatoes cut into 8 thin slices
• 1 cup zucchini chopped

Equipment

• food processor
• bowl
• grill
• cutting board

Directions

1. Combine zucchini, garlic, basil, Parmesan, lemon juice, and 1 tablespoon oil in a food processor; process until smooth.
2. Transfer to a small bowl.
3. Preheat a lightly oiled grill over medium-high heat. Season chicken with salt and pepper; grill until golden and cooked through (about 4-5 minutes).
4. Transfer to a cutting board; slice in half. Toast cut sides of rolls on grill until golden on one side (about 1 minute).
5. Top bottoms of rolls with half of chicken and pesto; top with middle piece of roll.
6. Layer rolls with remaining half of ingredients and tomato slices. Top with remaining part of roll.
7. Serve.