Delicious, fresh, and satisfying food that’s easy to prepare and transport, combining grilled chicken, creamy pesto sauce, fresh mozzarella, and ripe tomatoes.
Ingredients
Scale:
2 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
4 ciabatta rolls or baguette pieces
8 ounces fresh mozzarella cheese, sliced
2 large tomatoes, sliced
1 cup fresh basil leaves
2 cups fresh basil leaves (for pesto)
1/2 cup pine nuts (or walnuts as a substitute)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 cup extra-virgin olive oil (for pesto)
Salt and pepper to taste
Instructions
Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a skillet, heat the olive oil over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest before slicing.
Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped, then gradually add the olive oil until smooth.
Assemble the Sandwiches: Slice the ciabatta rolls in half. Spread pesto on the bottom half, layer with sliced chicken, mozzarella, tomatoes, and basil leaves. Top with the other half of the roll.
Toast the Sandwiches (Optional): Grill or toast the assembled sandwiches until the bread is golden and the cheese is melted.
Serve: Cut the sandwiches in half diagonally and serve with a side of crispy chips.
