Grilled Cilantro Pesto Chicken Sandwiches

For the pesto: Using a food processor, finely chop the pine nuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowing add the oil to create a smooth purée.

Place the chicken in a large, resealable plastic bag and add the pesto. Press the air out of the bag and seal tightly. Turn and shake the bag to distribute the marinade onto the chicken before placing the bag in a bowl, and refrigerate for at least 2 hours (we actually marinated ours for a couple of days, because our plans changed).

Preheat grill to high heat. Remove the chicken from the bag and thread onto skewers.

Grill chicken over direct high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once. Remove from grill.

Preheat oven to 375°F. Cut buns in half, lay them on a baking sheet and top the cut of each bun with mozzarella and Parmesan cheese. (If you want baked tomato slices add them onto the buns here; otherwise you can just add them later). Bake buns in a 375° F oven, until the bread is lightly browned and the cheese is melted and bubbling. Remove from oven.

Once the buns are done, top with chicken slices (and fresh tomato if not baked) and serve.

Note: Prep time includes marinating time.