Description
A quick, rich handheld meal combining crispy ciabatta or sourdough, creamy mozzarella, and vibrant basil pesto. Ready in 20 minutes, it’s adaptable to pantry staples and perfect for weeknights or picnics.
Ingredients
Cooked chicken breasts, sliced (2)
Bread (4 slices; ciabatta or sourdough)
Basil pesto (1/4 cup)
Mozzarella cheese slices (4; or provolone)
Tomato, sliced (1 medium; cherry tomatoes if fresh unavailable)
Olive oil (1 tablespoon; optional cooking spray)
Salt (1/2 teaspoon; adjust to taste)
Black pepper (1/2 teaspoon; optional)
Instructions
Slice chicken, tomato, and bread on a cutting board
Brush one side of each bread slice with olive oil and toast in a skillet 1-2 minutes per side
Spread pesto on the un-toasted bread side; layer chicken, mozzarella, and tomato
Top with second bread slice. Press gently and cook 2-3 minutes per side until golden and cheese bubbles
Let rest 2 minutes, then slice diagonally
Notes
Use a cast-iron skillet for even browning
Swap mozzarella for provolone or add avocado
Store-bought pesto works; make double batches for reuse
Serve warm or chilled
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Stovetop Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg