Description
A gourmet sandwich featuring tender grilled chicken, fresh mozzarella, vibrant pesto, ripe tomato, and crisp arugula, all nestled between perfectly toasted ciabatta rolls. This easy-to-make recipe offers a delightful balance of savory, herbaceous, and fresh flavors for a restaurant-quality meal at home.
Ingredients
2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thin fillets
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil, divided
2 ciabatta rolls, split horizontally
4 slices fresh mozzarella cheese
1/4 cup prepared pesto
1 ripe tomato, sliced
1 cup fresh arugula
Instructions
1. Season the chicken fillets with salt and pepper.
2. Brush the chicken with 1 tablespoon of olive oil.
3. Grill the chicken over medium-high heat for 4-5 minutes per side, or until cooked through.
4. While the chicken is grilling, brush the cut sides of the ciabatta rolls with the remaining 1 tablespoon of olive oil.
5. Toast the rolls on the grill or in a pan until golden brown and slightly crisp.
6. Spread pesto evenly on the bottom halves of the toasted ciabatta rolls.
7. Top the pesto with the grilled chicken fillets.
8. Place mozzarella slices over the warm chicken and let it melt slightly (or briefly cover the rolls to help melt).
9. Layer the tomato slices and fresh arugula on top of the mozzarella.
10. Place the top halves of the ciabatta rolls to complete the sandwiches.
Notes
Ensure chicken is cooked to an internal temperature of 165°F (74°C).
For extra flavor, you can marinate the chicken in a little olive oil, lemon juice, and herbs before grilling.
If you don’t have ciabatta, a good quality Italian bread or focaccia can be substituted.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Grilling/Toasting
- Cuisine: Italian-Inspired American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg