Chicken Pesto Sandwich Recipe
Grilled chicken breast, crisp prosciutto, pepperonata, arugula, provolone, and pesto aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Prosciutto
Pepperonata
Pesto Aioli
Sandwich Assembly
Method
Chicken and Prosciutto Preparation
- 1
Prepare the Chicken
Season the chicken breasts with olive oil, salt, and black pepper. Grill on medium heat for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest.
- 2
Cook the Prosciutto
In a skillet over medium heat, cook the prosciutto slices until crispy, about 2-3 minutes per side. Set aside.
Pepperonata Preparation
- 3
Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced bell peppers and onion, and sauté for about 5-7 minutes until softened.
- 4
Pesto Aioli Preparation
- 5
Mix the Aioli
In a bowl, combine mayonnaise, pesto, lemon juice, and garlic powder. Stir until well blended and creamy.
Sandwich Assembly
- 6
Assemble the Sandwich
Slice the ciabatta rolls in half. Spread a generous amount of pesto aioli on both sides. Layer with grilled chicken, crispy prosciutto, sautéed pepperonata, arugula, and provolone cheese. Close the sandwich.
- 7
Serve
Serve the sandwiches immediately while warm, cut in half if desired.
