Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup pesto (homemade or store-bought)
- 2 ciabatta rolls, split
- 4 slices fresh mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sliced tomatoes, fresh basil leaves, balsamic glaze
Instructions
- In a small bowl, lightly coat the chicken breasts with olive oil, salt, and pepper. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice it thinly.
- If you’re making your own pesto, combine fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Blend until smooth. If using store-bought pesto, ensure it’s fresh and flavorful.
- Slice the ciabatta rolls in half and lightly toast them until golden brown.
- Spread a generous layer of pesto on the top and bottom halves of the toasted ciabatta rolls. Arrange the sliced grilled chicken on the bottom half, followed by fresh mozzarella slices and any optional toppings like sliced tomatoes or fresh basil leaves.
Notes
- Use high-quality pesto for the best flavor. Freshly made pesto is ideal.
- Grill the chicken to perfection by ensuring it reaches an internal temperature of 165°F (74°C).
- Toast the bread to add a pleasant crunch and prevent sogginess.
- Consider adding extra toppings for more flavor.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free bread)
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg