Ingredients Meat & Poultry Chicken Chicken Breast Recipes Smoky Bell-Pepper Pesto on Grilled Chicken Sandwiches Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 29, 2020 Rate PRINT Share Trending Videos Close this video player Servings: 4 Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient. Ingredients 1 pound boneless, skinless chicken breast Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 large roasted red bell peppers, stems and seeds removed 1 jarred chipotle pepper in adobo, chopped ¼ teaspoon chopped garlic (about 1 small clove) 2 tablespoons raw almonds, toasted 1 teaspoon fresh oregano 8 slices whole-grain bread, toasted 4 leaves escarole 4 slices sharp cheddar (4 ounces) Directions Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias. Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper. Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar. Cook's Notes Swap this pesto for salsa the next time you make tacos, burritos, or rice and beans. Originally appeared: Whole Living, March 2012 Rate It PRINT