Description
A 25-minute Mediterranean-inspired sandwich featuring tender seared chicken, fresh basil pesto, melted mozzarella, and crisp tomatoes on toasted ciabatta. Ideal for weeknight meals or quick gatherings.
Ingredients
4 Ciabatta/Focaccia rolls
2 large chicken breasts (sliced into ¼” fillets)
½ cup basil pesto (homemade preferred with no anchovies)
1 ½ cups fresh mozzarella
2 large tomatoes (sliced)
1 cup arugula or baby spinach
1 tbsp olive oil for searing
1 tsp olive oil for brushing
Salt, pepper, garlic powder, paprika for seasoning
Instructions
Slice chicken breasts into ¼” fillets.
Mix salt, pepper, garlic powder, and paprika in a bowl.
Coat chicken evenly with seasoning; let rest for 5 minutes.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Cook chicken 3-5 minutes per side until internal temperature reaches 165°F (74°C); let rest 5 minutes.
Cut ciabatta rolls in half; brush with 1 tsp olive oil.
Toast rolls in a 350°F (175°C) oven for 2-3 minutes (or use a panini press) until golden.
Assemble each sandwich with pesto on both bread halves, chicken, mozzarella, tomatoes, and greens.
Press gently or wrap in foil to set cheese.
Notes
Homemade pesto with olive oil and Parmesan enhances flavor.
Substitute arugula with baby spinach for a milder taste.
Add roasted red peppers for a fresh variation.
Use provolone instead of mozzarella for a firmer texture.
Leftover chicken freezes well for future use.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg