Chicken Pesto Sandwich

 

Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon Italian seasoning
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon avocado oil

For the Sandwiches:

• 4 ciabatta rolls, sliced horizontally
• 4 tablespoons mayonnaise, divided (optional)
• ⅓ cup pesto, divided
• 6 ounces fresh mozzarella, sliced
• 4 Roma tomatoes, sliced
• Avocado oil

Equipment:

• Cutting board
• Sharp knife
• Large skillet
• Internal meat thermometer
• Large plate
• Basting brush

Instructions:

1. Place the boneless, skinless chicken breasts on a cutting board. Use a sharp knife to slice the chicken breasts horizontally, creating 4 evenly-sized chicken cutlets. If necessary, use a tenderizer or rolling pin to pound thicker areas until the cutlets are evenly thick.

2. Generously sprinkle Italian seasoning, salt, and freshly ground black pepper on all sides of the chicken cutlets, ensuring they are well coated. Set aside.

3. Heat a large skillet over medium-high heat. Once the pan is warm, add avocado oil and swirl to distribute across the surface. Continue heating until the oil is hot and shimmery.

4. When the oil is hot, add the seasoned chicken cutlets to the skillet. Sear the chicken for 3 to 5 minutes on each side, until golden brown and the internal temperature reaches 160°F.

5. Once the chicken reaches the target temperature, carefully transfer the cutlets to a large plate and set aside.

6. Place the halved ciabatta rolls in the skillet with the inside facing down. Toast the rolls for 1 to 2 minutes until lightly golden. Remove the toasted rolls from the skillet and repeat with any remaining rolls. Set aside the toasted rolls and keep the skillet warm over medium heat.

To Assemble the Sandwiches:

1. Place the ciabatta rolls on a cutting board with the insides facing up.

2. Spread 1 tablespoon of mayonnaise on one half of each ciabatta roll, using a total of 4 tablespoons of mayonnaise. Spread the mayonnaise evenly to cover the entire surface of the rolls.

3. Spread 1 ¼ tablespoons of pesto on the other half of each ciabatta roll, using ⅓ cup of pesto in total. Spread the pesto evenly to cover the entire surface of the rolls.

4. Place one chicken cutlet on top of each ciabatta half coated with mayonnaise.

5. Top each chicken cutlet with 1 ½ ounces of sliced mozzarella, using a total of 6 ounces of fresh mozzarella.

6. Arrange tomato slices on top of the mozzarella, using 1 Roma tomato per sandwich.

7. Place the ciabatta halves coated with pesto on top of each sandwich, ensuring the pesto side is inside the sandwich.

8. Lightly brush avocado oil on top of each sandwich. Place the sandwiches in the skillet with the avocado oil side facing down.

9. Cook each sandwich for 2 minutes on each side, until the mozzarella is melted and the sandwiches are warmed through.

10. Remove the sandwiches from the skillet and serve immediately.

Notes:

• Leftover sandwiches can be refrigerated for up to one day.
• For reheating, wrap the sandwiches in foil and heat in the oven until warmed through.