Pesto Chicken Sandwich with Sun-Dried Tomatoes
Ingredients
- For the Chicken:
- 2 large chicken breasts (butterflied or pounded thin)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- For the Sandwich:
- 4 sandwich rolls (ciabatta, focaccia, or baguette-style bread work best)
- ½ cup basil pesto (store-bought or homemade)
- 1 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 8 slices mozzarella cheese (or provolone)
- 1 cup fresh arugula or spinach
- Optional: caramelized onions or roasted red peppers for extra flavor
Instructions
- Step 1: Prepare the Chicken : Rub chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper. Grill, pan-sear, or bake until fully cooked (internal temp: 165°F / 74°C). Slice into halves or strips for layering in sandwiches.
- Step 2: Prepare the Bread u0026 Toppings : Slice rolls in half and lightly toast if desired. Spread 1–2 tbsp pesto on each half of bread.
- Step 3: Assemble the Sandwich : Layer bottom bread with cooked chicken. Add sun-dried tomatoes and mozzarella slices. Add fresh arugula or spinach. Top with the other half of bread spread with pesto.
- Step 4: Toast the Sandwich (Optional) : Press the sandwich in a panini press or skillet until the bread is golden and cheese melts.