Grilled Chicken Pesto Sandwich

Name: Grilled Chicken Pesto Sandwich
Cook time: 12 min
Yield: 2 servings
Cuisine: italian
Ingredients: 20 g fresh basil leaves packed; 1 count garlic clove minced; 15 g pine nuts toasted; 20 g finely grated parmesan cheese; 10 ml lemon juice freshly squeezed; 20 ml olive oil divided; 1 g fine salt divided; 1 g black pepper divided; 15 ml water for loosening pesto as needed; 3 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided; 340 g boneless, skinless chicken breast trimmed and pounded to even thickness; 2 count ciabatta rolls split; 100 g fresh mozzarella sliced; 40 g arugula washed and dried

This sandwich keeps the original grilled-chicken format and builds it with a quick basil pesto, melted mozzarella, and arugula for a fast main course with clear herb, garlic, and charred notes.

By Julienne

Cook time: 12 minutes

Servings: 2

Ingredients

20 g fresh basil leaves packed
1 count garlic clove minced
15 g pine nuts toasted
20 g finely grated parmesan cheese
10 ml lemon juice freshly squeezed
20 ml olive oil divided
1 g fine salt divided
1 g black pepper divided
15 ml water for loosening pesto as needed
3 g fine salt divided
1 g black pepper divided
10 ml olive oil divided
340 g boneless, skinless chicken breast trimmed and pounded to even thickness
2 count ciabatta rolls split
100 g fresh mozzarella sliced
40 g arugula washed and dried

Instructions

Make the pesto: in a small bowl or food processor, combine 20 g basil leaves, 1 minced garlic clove, 15 g toasted pine nuts, 20 g grated parmesan, 10 ml lemon juice, 20 ml olive oil, 1 g salt, and 1 g black pepper. Add up to 15 ml water only if needed to loosen to a spoonable consistency. The pesto is thick but spreadable and bright green.
Season the chicken with the remaining 3 g salt and 1 g black pepper. Heat a skillet or grill pan over medium-high heat with 10 ml olive oil. The pan is hot and the oil shimmers lightly.
Grill the chicken for 4 to 6 minutes per side, until browned and the thickest part reaches 74°C. Transfer to a board and rest for 3 minutes. The chicken is cooked through and the juices run mostly clear when sliced.
While the chicken rests, split the ciabatta rolls and toast them until the cut sides are crisp and lightly browned, about 2 to 3 minutes. The bread is toasted and holds its shape without crumbling.
Slice the chicken. Spread pesto on the cut sides of the ciabatta, layer on the chicken, divide the mozzarella over the hot chicken so it softens slightly, and finish with arugula. Close the sandwiches and serve immediately. The mozzarella is softened and the sandwich is warm, crisp, and easy to cut.