Pesto Chicken Sandwich
Ingredients
Chicken
- 2 chicken breasts
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
Sandwich
- 4 ciabatta rolls
- 1 tablespoon olive oil
- 4 slices fresh mozzarella
- 120 ml pesto
- 1 tomato (sliced)
- 480 ml arugula
Instructions
Chicken Slice chicken breasts in half so you have thinner pieces Sprinkle chicken with salt, pepper and garlic powder Cook over a preheated grill until cooked through.
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Chicken can also be cooked in a sauté pan with a touch of olive oil. # Sandwich Lightly brush the inside of the ciabatta rolls with olive oil.
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Place rolls with oil side down on hot grill and cook just until toasted. If using a sauté pan, the rolls may be toasted in pan as well.
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Place cooked chicken on a cookie sheet and top each breast with mozzarella. Place under a broiler until cheese is melted and bubbly.
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Spread a generous amount of pesto on the top half of the bun Assemble sandwich by placing chicken breast on bottom bun, then tomatoes and topping with lettuce Serve right away
Notes
Slice your chicken breasts so they are an even thickness. This helps create consistent cooking times for each breast
Adjust this recipe to the number of people you are serving
Don't skip toasting your bun. The toasting creates flavour, texture and helps keep your bun from becoming soggy when adding all the sandwich ingredients
Cheese may also be melted on the grill. Place cheese on top of chicken breast in the final few minutes of cooking.
Assemble just before serving
Variations
Ciabatta rolls not available? Use a kaiser roll or sourdough roll. Just make certain to toast to help avoid sogginess.
Use gouda, havarti, swiss or monterey jack cheese
Replace arugula with baby spinach or crunchy romaine lettuce
Add crispy slices of bacon
Drizzle balsamic vinegar over the tomatoes
Nutrition
Serving size 1 Sandwich
Calories 501 kcal
Fat 25 g
Saturated fat 7 g
Unsaturated fat 6 g
Trans fat 1 g
Cholesterol 97 mg
Sodium 1023 mg
Carbohydrates 31 g
Fibre 2 g
Sugar 2 g
Protein 37 g
Imported from Mela.
