Pesto Chicken Slamwich Recipe

Make and use brine

In a medium pot bring 1 cup of the water to a simmer. Stir in 2 tablespoons kosher salt and 1 tablespoon sugar until dissolved. Add crushed garlic and peppercorns and bay leaves, remove from heat. Pour into a container with remaining 3 cups cold water to cool completely (brine should be room temperature before adding chicken).

Place chicken thighs in the cooled brine, submerging fully. Refrigerate for at least 1 hour and up to 4 hours (for thinner thighs 1–2 hours; for thicker thighs up to 4 hours). Do not over-brine longer than 6 hours to avoid overly salty meat.

Remove chicken from brine, rinse briefly under cold water and pat completely dry with paper towels. Season both sides lightly with freshly ground black pepper (about 1/4 tsp) and a pinch of salt if desired (brine provides most seasoning). Let rest 10 minutes at room temperature before cooking.

Preheat grill or skillet to medium-high (about 375–400°F / 190–205°C). Brush with a little oil. Grill or sear thighs skin-side down first for 4–6 minutes until nicely browned, then flip and cook 4–6 more minutes, or until internal temperature registers 165°F (74°C). If using thicker thighs, finish in a 375°F oven for 5–8 minutes. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch pieces suitable for sandwich layering.

Make basil pesto

In a food processor combine basil leaves, parsley (if using), pine nuts, and grated Parmesan. Pulse to coarsely chop. With the motor running, drizzle in 1/2 cup olive oil until emulsified and smooth but still slightly textured. Add 1 teaspoon lemon juice and 1/2 teaspoon salt; pulse to combine. Taste and adjust salt or lemon as desired. Pesto can be made ahead and refrigerated up to 3 days or frozen.

Make sundried tomato aioli

In a small bowl combine 1/2 cup mayonnaise, 3 tablespoons finely chopped sundried tomatoes (drained), 1/2 clove minced garlic, 1/2 teaspoon lemon juice and 1/4 teaspoon salt. Stir until fully combined. Taste and adjust salt or add a pinch of sugar if tomatoes are very tart. Refrigerate until assembly.

In a small saucepan combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar or honey. Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy and reduced by about half (to roughly 1/4 cup) — 8–12 minutes. Watch carefully so it doesn’t burn. Remove from heat and let cool; it will thicken further as it cools.

Slice tomato into 1/4-inch rounds and lightly season with 1/4 teaspoon salt and a pinch of black pepper. Slice mozzarella into 1/4-inch pieces if not pre-sliced. Toss arugula lightly with a teaspoon of olive oil and a pinch of salt if desired.

Split the ciabatta rolls and brush cut faces lightly with olive oil. Toast cut sides on the grill or in a skillet over medium heat until golden and crisp, about 1–2 minutes. If using oven, toast under broiler briefly watching carefully.

Spread about 1 tablespoon of sundried tomato aioli on the bottom half of each roll. Spoon about 1 tablespoon of pesto over the aioli or spread thinly so flavors layer (adjust to taste).

Place 2–3 sliced pieces of rested brined chicken thigh on top of the pesto (about 4–5 oz cooked chicken per sandwich). Top chicken with 2–3 slices of fresh mozzarella so it slightly overlaps.

Add 2–3 slices of seasoned tomato on top of the mozzarella, then a small handful (about 1/2 cup) of dressed arugula.

Drizzle about 1 teaspoon of balsamic reduction over the arugula. Close the sandwich with the top roll. If you prefer the cheese melted, place assembled sandwich under a broiler or back on the grill for 1–2 minutes until cheese softens, then finish with balsamic.

Slice each sandwich in half and serve immediately with a side of warmed beans, mac salad or soup as preferred.