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Chicken Pesto Sandwiches

Grilled chicken, homemade pesto, roasted red peppers, and fresh mozzarella cheese, served up on toasted ciabatta rolls, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

BASIL PESTO:

  • 2 c. fresh basil leaves lightly packed
  • 1/3 c. pine nuts
  • 2 cloves garlic minced
  • 1/2 c. freshly grated Parmesan cheese
  • 1 T. fresh lemon juice
  • 1/2 c. extra virgin olive oil
  • Salt and freshly ground black pepper to taste

ROASTED RED PEPPERS:

  • 2 red peppers halved, seeded, membranes removed

CHICKEN:

  • 2 boneless skinless chicken breasts cut in half lengthwise
  • Kosher salt and pepper
  • 1 T. olive oil
  • 4 ciabatta rolls split and toasted
  • 1/4 lb. fresh mozzarella cheese cut into slices

Instructions

  • PESTO: Place the basil, pine nuts, garlic, and parmesan cheese in a food processor; cover with the lid and pulse a few times.
  • Slowly drizzle in lemon juice and olive oil while the food processor is on low. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper or to taste. Transfer to a small container, cover with a lid and place in the refrigerator until ready to use.
  • ROASTED RED PEPPERS: Place a rack in the upper third of the oven. Preheat oven to 450 degrees.
  • Line a large, rimmed baking sheet with foil and arrange halved peppers cut side down in a single layer. Roast on the upper rack until the peppers are charred, about 20-25 minutes.
  • Once the peppers are charred, remove them from the oven. Using tongs transfer them to a medium size bowl and cover tightly (or seal them in a plastic bag). Allow the peppers to steam for at least 10 minutes. Remove the cover and allow to cool until you can handle them. Use your fingers to peel off the charred skin and discard (you may want to use kitchen gloves for this).
  • CHICKEN: Carefully slice the chicken in half lengthwise. Flatten/pound the chicken to 1/4-inch thickness. Season chicken on both sides with salt and pepper. Place a large skillet over medium heat, add 1 tablespoon olive oil. Grill the chicken, covered for 3-5 minutes on each side until no longer pink. Transfer to a plate and loosely cover for 5 minutes. Note: Do not crowd the pan, you may need to do this in 2 batches.
  • TO ASSEMBLE THE SANDWICHES: Split and toast the rolls. Spread pesto over the bottom rolls. Layer with red peppers, chicken, and mozzarella cheese. Spread pesto on the top rolls and place over the cheese. Cut the sandwiches in half and serve.

Notes

NOTE: To simplify this recipe, you could buy pesto and roasted red peppers in a jar. You can also bake the chicken at 400 degrees for 20 minutes or grill outdoors.