Chicken Sandwich
This sandwich is bursting with flavor! Baked chicken breast, fresh pesto, mozzarella, and basil with pickled onions, and a loaded mayonnaise all in a fluffy ciabatta roll!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts
- 4 buns ciabatta bread
- 3 tbsp Olive oil
- 8 oz Mozzarella
- 3 heirloom tomatoes (large, sliced)
- 1 red onion (sliced)
- 1/4 cup champagne vinegar (60ml)
- 4 dollops mayonnaise
- 1 tsp kosher salt
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp garlic powder
- 3 cups fresh basil
- 1/4 cup walnuts
- 1/2 cup olive oil
- 1/3 cup parmesan cheese
- 1/2 tsp kosher salt
- 4 cloves garlic (minced)
- 1/4 cup mayonnaise
- 2 cloves garlic (minced)
- 1 tbsp lemon zest
- 1/2 tsp horseradish
Instructions
- 1
For the Sandwich:
- 2
Preheat oven to 350 degrees F.
- 3
Clean and prepare chicken breasts. Transfer the chicken breasts to a baking sheet. Tenderize the breasts with a mallet.
- 4
In a small bowl, combine spices and mix.
- 5
Cover the chicken breasts in spices. Drizzle some olive oil.
- 6
Cook for about 25 - 30 minutes or until golden.
- 7
While the oven is hot, slice the ciabatta rolls in half. Transfer to the buns to a clean baking sheet and toast for about 5 - 10 minutes.
- 8
Chop the onions into slices. Transfer to a bowl. Pour champagne vinegar over to pickle.
- 9
For the Pesto:
- 10
Place basil, parmesan, salt, walnuts and garlic into the blender.
- 11
Pour in olive oil as the blender begins to blend the original ingredients. Blend until smooth.
- 12
For the Mayonnaise
- 13
Mix the mayonnaise, minced garlic, horseradish, and lemon zest together and set aside.
- 14
For the Assembly:
- 15
Slice the tomatoes, mozzarella, onions and basil.
- 16
Spread mayonnaise on one bun. Add pesto to the other bun.
- 17
Layer the prepared sandwich ingredients around the chicken breasts.
- 18
Cut and serve.