Description

A delicious Italian-inspired sandwich featuring tender grilled chicken, vibrant basil pesto, melted mozzarella, fresh tomatoes, and peppery arugula on perfectly toasted ciabatta bread.

Ingredients

Scale

2 medium boneless, skinless chicken breasts (about 1 pound)
1/2 cup basil pesto (homemade or store-bought)
4 pieces ciabatta bread or artisan rolls
8 slices mozzarella cheese
2 medium fresh tomatoes, sliced
2 cups fresh arugula or spinach
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 medium red onion, thinly sliced (optional)
2 tablespoons balsamic glaze (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Pound chicken breasts to even 3/4-inch thickness. Season with olive oil, garlic powder, salt, and pepper. Let marinate for 30 minutes at room temperature.
2. Preheat grill or grill pan to medium-high heat (375-400°F). Oil the grates lightly.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
4. Brush bread slices with olive oil and toast on grill pan or skillet for 2-3 minutes per side until golden brown.
5. Spread pesto on both sides of toasted bread. On bottom slice, layer arugula, sliced chicken, mozzarella cheese, tomato slices, and optional red onion.
6. Top with remaining arugula and bread slice. For melted cheese, grill assembled sandwich for 2-3 minutes per side, pressing gently.
7. Cut diagonally and serve immediately with your choice of sides.

Notes

Store leftover grilled chicken separately in an airtight container for up to 3 days. Keep pesto refrigerated with a thin layer of olive oil on top. Best served fresh, though components can be prepped in advance and assembled just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Grilling
Cuisine: Italian-American

Nutrition

Serving Size: 1 sandwich
Calories: 485
Sugar: 4g
Sodium: 890mg
Fat: 24g
Carbohydrates: 32g
Fiber: 3g
Protein: 38g