Pesto Chicken Sammy Recipe

Prepare and pound

Pat the chicken breasts dry. If very thick, place each between plastic wrap and pound gently to about 1/2 inch thickness for even cooking.

Marinate

In a small bowl whisk together 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Brush both sides of the chicken breasts with the mixture and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill the chicken 4–5 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior has good grill marks. Remove from heat and let rest 5 minutes, then slice each breast into 3–4 thick slices to fit the rolls.

Toast nuts (optional)

In a small dry skillet over medium heat, toast the pine nuts or walnuts 2–3 minutes, shaking frequently, until fragrant and lightly golden. Remove from heat and let cool.

Blend pesto

In a food processor combine the basil leaves, toasted nuts, grated Parmesan, garlic cloves and lemon juice. Pulse to combine. With the motor running, stream in 1/2 cup olive oil until the mixture reaches a thick but spreadable consistency. Season with 1/2 tsp salt and 1/4 tsp black pepper; pulse once more. Taste and adjust salt, pepper or lemon to your preference. Transfer pesto to a bowl.

Prepare rolls

If you like, lightly butter the cut sides of the ciabatta rolls. Toast cut-side down in a skillet or on the grill over medium heat until golden and crisp, about 1–2 minutes.

Assemble sandwiches

Spread about 1 to 1.5 tbs of pesto on the bottom half of each toasted roll. Layer sliced grilled chicken evenly across the bottom. Top chicken with slices of fresh mozzarella (about 3 oz per sandwich) and roasted red pepper slices. Add 4 fresh basil leaves per sandwich.

Melt the cheese (optional)

If you prefer the mozzarella slightly melted, place assembled open sandwiches under a broiler or on the grill for 1–2 minutes until the cheese softens—watch closely to avoid burning.

Finish & serve

Drizzle about 1 tbs balsamic glaze over the cheese and peppers on each sandwich. Close the top roll, press gently and slice in half if desired. Serve immediately.