Pesto chicken ciabatta sandwich
Grilled chicken breast with pesto sauce, fresh mozzarella, and tomatoes on ciabatta bread.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 750 | Grams |
| Ciabatta Bread (sliced in half) | 5 | Count |
| Pesto Sauce (store-bought or homemade) | 1 | Cup |
| Mozzarella Cheese (fresh, sliced) | 250 | Grams |
| Tomato (large, sliced) | 2 | Count |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Basil Leaves (fresh, for garnish) | 1 | Bunch |
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with olive oil, salt, and black pepper.
- Grill the chicken breasts for 6-7 minutes on each side until fully cooked.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Spread pesto sauce on the cut sides of the ciabatta bread.
- Layer sliced mozzarella cheese, grilled chicken slices, and tomato slices on the bottom half of the bread.
- Top with fresh basil leaves and cover with the other half of the bread.
- Press the sandwich gently and grill for 2-3 minutes on each side until the bread is toasted and the cheese is melted.
- Slice the sandwich into halves and serve warm.
Prep
- Thaw chicken breasts in the refrigerator overnight if frozen.
Kitchen equipment
Grill or Grill PanBread Knife