Description
The Ciabatta Chicken Pesto Sandwich is a hearty, flavorful sandwich made with pesto-marinated grilled chicken, fresh mozzarella, tomatoes, and arugula on toasted ciabatta rolls.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto (for marinating)
- 3 tablespoons basil pesto
- 1/2 cup mayonnaise
- 4 ciabatta rolls
- 8 oz fresh mozzarella, sliced
- 1 tomato, sliced
- 2 cups arugula
- Olive oil
- Salt and pepper, to taste
Instructions
- Pound the chicken breasts to even thickness and marinate in ½ cup pesto for at least 10 minutes.
- Grill or pan-cook chicken over medium-high heat for 5-6 minutes per side or until fully cooked.
- Top chicken with mozzarella slices and let melt slightly.
- Toast ciabatta rolls lightly in a skillet or toaster.
- Mix 3 tablespoons pesto with mayonnaise to make pesto mayo.
- Spread pesto mayo on each side of the ciabatta rolls.
- Assemble the sandwich: layer arugula, chicken with melted mozzarella, tomato slices, and more arugula, then top with the other half of the roll.
- Serve warm.
Notes
- Use freshly made or high-quality pesto for best flavor.
- Chicken can be grilled ahead of time and reheated.
- Try adding roasted red peppers for an extra flavor boost.
- Substitute spinach if arugula is unavailable.
Nutrition
- Serving Size: 1 sandwich
- Calories: 930
- Sugar: 3g
- Sodium: 1480mg
- Fat: 56g
- Saturated Fat: 15g
- Unsaturated Fat: 41g
- Trans Fat: 0.1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 70g
- Cholesterol: 210mg