Basil Bliss Chicken Sandwich
This Pesto Chicken Sandwich delivers a burst of fresh flavors. Grilled marinated chicken breast is charred to perfection, then nestled between soft ciabatta bread with creamy mozzarella, tangy sun-dried tomatoes, and a generous spread of homemade basil pesto. Every bite is a delightful combination of savory, herbaceous, and creamy notes, creating a satisfyingly scrumptious sandwich.
ingredients
- 4 boneless, skinless chicken breasts
- 4 ciabatta rolls
- 4 tablespoons olive oil
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes, drained and sliced
- 8 slices mozzarella cheese
- Salt and pepper to taste
steps
- 1.
Preheat grill to medium-high heat.
- 2.
In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, salt, and pepper. While processing, slowly drizzle in the extra virgin olive oil until smooth.
- 3.
Season the chicken breasts with salt and pepper, then brush with olive oil. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from grill and let rest for a few minutes.
- 4.
Slice the ciabatta rolls in half lengthwise. Spread a generous amount of the basil pesto on both sides of each roll.
- 5.
Layer each roll with grilled chicken, sun-dried tomatoes, and two slices of mozzarella cheese.
- 6.
Close the sandwiches and place on the grill or in a panini press. Grill for 2-3 minutes, or until the cheese is melted and the bread is toasted.
- 7.
Remove from heat, slice in half, and serve warm.
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