Ingredients: Hot Dog Bread, Cheese Slices, tablespoons Classic Mayonnaise (With Egg), tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), Tomato - thinly sliced, Chicken breasts, tablespoon Fresh cream, teaspoon Lemon juice, tablespoons Garlic Butter, grams Basil leaves - with stems removed, tablespoons Walnuts - toasted, cloves Garlic - finely chopped, - to taste, tablespoon Extra Virgin Olive Oil, tablespoon Whole Black Peppercorns - coarsely pounded, cup Parmesan cheese - grated (optional), Non Vegeterian diet
Instructions: To begin making the Grilled Basil Pesto Chicken Sub Sandwich, let's make the fresh basil pesto and keep it ready. We will first have to grind all the ingredients together.In a food processor, combine basil leaves, walnuts, garlic, salt, crushed black peppercorns and cheese. Blend until the mixture is a coarse pasteWith the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Next add the Parmesan and puree for a minute. Transfer to a bowl and set aside.In a mixing bowl, marinade the chicken breast along with pesto, cream, and lemon juice. Let it sit for about an hour.Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it allow to cook on both sides for about 8-10 minutes on each side.Set aside. Cut them into slices or small chunks.Slice the hot dog bread horizontally, light apply butter and toast on a griddle on low flame, turn off heat.Place the two halves of the hot dog bread, on a countertop, apply red chilli sauce on the base, arrange tomato slices, the pesto chicken pieces and place the cheese slices over it.Finally, spread mayonnaise on inside of  the top half of hot dog bread and close the sub sandwich.Serve the The Grilled Basil Pesto Chicken Sub Sandwich along with Zucchini Parmesan Fritters Recipe and Tzatziki Recipe - A Greek Yogurt Dip for a weekend lunch.