Pesto Brie Chicken Sandwiches

Author: Canadian Living

2002 Canada Day Chicken Challenge Runner Up

  • Portion size 4 servings


  • 1/4 cup olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 clove of garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 1 zucchini cut lengthwise in 1/4 inch (5 mm) thick slices
  • 4 panini rolls
  • 1/2 cup low-fat plain yogurt
  • 1/4 cup light mayonnaise
  • 2 tablespoons prepared pesto
  • 5 oz Brie cheese thinly sliced
  • 4 leaves leaf lettuce


In bowl, whisk together oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Remove 2 tbsp (25 mL) and set aside for zucchini. Add chicken to bowl, turning to coat; cover and refrigerate for 2 hours, turning occasionally.

Discarding marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside.

Meanwhile, brush 1 side of zucchini with half of the reserved marinade. Add, brushed side down, to grill; cook, covered, for 3 minutes. Brush with remaining marinade; turn and cook for 2 minutes longer or until tender and grill-marked.

Slice rolls in half horizontally. Stir together yogurt, mayonnaise and pesto; spread over cut sides of rolls. Sandwich chicken, zucchini, Brie and lettuce in rolls. Place on grill for several minutes or until rolls are crusty and heated through.

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Pesto Brie Chicken Sandwiches