Chicken Pesto Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, no skin, no bones, sliced thin and flattened into 4 cutlets
02 -
1 tablespoon of olive oil
03 -
Salt and black pepper for taste
04 -
2 teaspoons of Italian herb mix
→ Toppings and Bread
05 -
8 ounces of fresh mozzarella, sliced up
06 -
2 tablespoons plain mayo
07 -
2 fluffy ciabatta rolls
08 -
1/4 cup jarred pesto (homemade is even better!)
09 -
A couple of juicy tomatoes, sliced thin
10 -
Pinch of salt for the tomato slices
# Instructions:
01 -
Grab the cutlets and rub them evenly with the seasoning, plus a sprinkle of salt and pepper. Getting flavor into every bite is key here.
02 -
Heat some olive oil in a pan over medium-high. Once the oil's shimmering, toss in your seasoned chicken and let it cook for 3-4 minutes each side, until golden and hitting 165°F inside. Move them aside to cool for a bit.
03 -
Cut the ciabatta rolls in half and spread mayo on both sides, then slather a layer of pesto on top of the mayo. Stack the chicken first, then mozzarella slices, then your salted tomato slices. Close 'em up!
04 -
Toast the sandwiches using a sandwich press or toaster oven until the mozzarella gets gooey and the bread crisps up to a golden brown. Serve it hot and enjoy!
# Notes:
01 -
This chicken sandwich combines classic Italian flavors with cheesy, herby goodness on crispy, toasty bread.
02 -
Mix things up by trying sourdough, focaccia, or even bagels as your bread, or swap in smoked provolone for the mozzarella!