I am excited to take part in Magazine Monday event. I like to see what other magazine lovers have to share and this week I have this sandwich I love so much that I’d like to share. It is so full of flavor and you can’t make this without the dried tomato pesto sauce it is the star in this sandwich. I adapted this recipe from Cooking Light. Had it twice already…. 🙂
If you love this dish, try my other Spicy Chicken Sandwich I made before this too is so tasty
- 1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
- 2 tablespoons fat-free mayonnaise
- 3/4 pound skinless, boneless chicken breasts
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 teaspoon olive oil
- 1 (8-ounce) loaf ciabatta
- 12 large basil leaves
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1/2 cup sliced bottled roasted red bell peppers
- 1 large tomato, thinly sliced
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.