2022 Recipe Postcards

Courtesy of healthyalberta.ca GRILLED CHICKEN SANDWICHES WITH PESTO, BRIE & ARUGULA

INGREDIENTS • 1/4 cup olive oil • 2 tbsp lemon juice • 1 clove garlic, minced • 1/2 tsp kosher salt

• 1/2 tsp freshly ground pepper • 1 pound thin cut chicken cutlets

• 1/4 cup basil pesto • 1/4 cup olive oil • 1 large tomato • 4 ounces brie, thinly sliced • 1 cup packed baby arugula

• 8 slices crusty

sourdough bread

DIRECTIONS 1. Combine all ingredients for marinade and pour into a plastic ziploc bag. Add chicken; seal bag and marinate for at least 30 minutes. 2. Heat grill on high. Add chicken, grill for 2-3 minutes per side or until chicken registers 160 degrees F. 3. Spread each piece of bread with 1/2 tablespoon of pesto. Slice the tomato. Place chicken on four of the bread slices. Top chicken with brie, arugula and tomato. Top with prepared bread slices: pesto side toward the tomato. 4. Brush the outside of each sandwich with about 1/2 tablespoon of olive oil. Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is toasted with grill marks and cheese is melted. Remove from heat, cut sandwich in half and serve. MARCH