Chicken Pesto Sandwich
A bright and satisfying grilled chicken sandwich with pesto, mozzarella, tomato, arugula, and basil on toasted ciabatta.
Servings: 2 servings
Ingredients
- 1 large chicken breast about 12 ounces
- 1/2 tablespoon olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 2 ciabatta rolls or other crusty rolls
- 1/4 cup pesto
- 2 ounces mozzarella
- 1 Roma tomato sliced
- 2 cups arugula
- fresh basil leaves
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Place the chicken between two sheets of parchment paper and pound with a meat mallet or rolling pin until about 3/4-inch thick.
- Rub the chicken on both sides with 1/2 tablespoon olive oil and season with sea salt and freshly ground black pepper.
- Grill the chicken 5 to 6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- During the last 2 minutes of cooking, place the ciabatta rolls cut-side down on the grill and toast until lightly browned.
- Spread 1 tablespoon pesto on each half of the toasted rolls.
- Divide the mozzarella between the bottom halves of the rolls, top with the hot grilled chicken, then add sliced tomato, arugula, and fresh basil leaves.
- Cover with the top halves of the rolls and serve immediately.
Equipment
- grill or grill pan
- meat mallet or rolling pin
- Parchment Paper
- Knife
- Cutting Board
- spatula or tongs
- meat thermometer (optional)
Notes
- Pound the chicken evenly for uniform cooking.
- Use a meat thermometer to ensure doneness.
- Toast rolls just before assembling for best texture.
- Slice the mozzarella thinly so it melts slightly from the hot chicken.