4.28.2009

Chicken Pesto Sandwiches

I grew up not being a sandwich fan at all. I can say I have still never had a peanut butter and jelly sandwich in my 24 years of living and grew up taking cheese and turkey separately in my lunches. I just never warmed up to the idea of soft bread with turkey, mayo and soggy tomatoes. However, sandwiches with yummy ingredients and nice toasty bread are now some of my favorites. This is basically a sandwich I ordered all the time at Central Market and then figured I could easily make this at home. Not only is this so easy, but goes great with really any kind of cheese and your favorite bread can easily replace the ciabatta roll, which happens to be my favorite. This is already a pretty fast meal, but can be sped up even more by using precooked chicken breasts or shredded rotisserie chicken.

Chicken Pesto Sandwiches
ingredients
2 ciabatta rolls
2 thick slices of fresh mozzarella cheese
3 tablespoons of pesto (fresh or store bought)
coarse sea salt

step by step

1. Preheat oven at 375 degrees

2. Generously sprinkle chicken with salt & pepper.

2. Grill chicken till cooked thoroughly.

3.  While chicken is grilling, lightly brush olive oil on one side of the bread and lay a slice of     mozzarella on the other side

4.  Bake both sides of bread in oven for 5 to 10 minutes (cheese melted and bread slightly crispy)

5. Let chicken cool slightly and slice into 1/2 inch thick slices.

6. Set oven to broil

7.  Add sliced chicken to cheese side of bread and 1 1/2 tablespoons to the other side of bread.  Add a couple dashes of coarse salt to taste. 

8.  Bake in oven on broil for 1 to 2 minutes (watch carefully because sandwich can burn quickly).

9.  Remove from oven and combine sides of sandwich.  Cut diagonally to serve.


Ever have all of the wonderful insides of your sandwich come spilling
out when you try to cut your sandwich in half?
Solution! Wrap in wax paper and then cut in half.


Stay tuned later in the week to find a great way to use leftover pesto!



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