Description
A delightful recipe for a Chicken Pesto and Mozzarella Sandwich that combines shredded chicken, basil pesto, and fresh mozzarella on ciabatta rolls.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup basil pesto
- 8 ounces fresh mozzarella cheese, sliced
- 4 ciabatta rolls or hoagie buns
- 1 cup fresh spinach leaves
- 1/4 cup sun-dried tomatoes, chopped (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your grill or a grill pan over medium heat.
- In a mixing bowl, combine the shredded chicken and basil pesto. Mix well until the chicken is evenly coated. Season with salt and pepper to taste.
- Slice the ciabatta rolls in half and drizzle the cut sides with olive oil.
- On the bottom half of each roll, layer the pesto chicken mixture, followed by slices of fresh mozzarella, fresh spinach leaves, and sun-dried tomatoes if using.
- Place the top half of the rolls on each sandwich.
- Grill the sandwiches for about 3-4 minutes on each side, or until the bread is toasted and the cheese is melted. If using a grill pan, you can press down on the sandwiches with a spatula for even grilling.
- Remove from the grill, let cool for a minute, then slice in half and serve warm.
Notes
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce to the sandwich.
- You can also substitute the chicken with sliced turkey or roasted vegetables for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Chicken Pesto and Mozzarella Sandwich