Description
This Chicken Pesto Sandwich will blow your mind. The flavor combination between the pesto, mozzarella and balsamic greens is AMAZING and a must try Summer recipe.
Ingredients
Scale
- 3 thin Chicken breasts, trimmed and patted dry
- 3 tablespoons olive oil
- 3 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- Two handfuls of Spring Mixed Greens
- 8 ounces fresh mozzarella cheese, sliced into 6-9 slices
- 3 tablespoons of pesto sauce (I have a really great recipe for homemade pesto or you can use store bought)
- 6 slices of good thick bread (the kind they make in the grocery store* the good kind* I used an Italian round loaf)
- 2-4 tablespoons of salted butter
Instructions
- Place the chicken breast in a large bowl and pour in 2 tablespoons olive oil, 1 teaspoon balsamic vinegar and spice mixture of salt, red pepper, oregano, basil and paprika. Toss to coat the chicken and allow it to set on the countertop for 10-15 minutes.
- Into a small bowl, add two handfuls of spring mix, 1 tablespoon olive oil and 2 teaspoons of balsamic vinegar. Toss to combine and set aside.
- Prepare a large skillet over medium low heat. Add the chicken breast to the pan and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees.
- Transfer the chicken to a plate and tent with foil for 5 minutes.
- Slice the chicken breasts into strips.
- Assemble the sandwiches by spreading 1 tablespoon of pesto on the inside of 1 slice of bread. Top with chicken slices, 2-3 slices of fresh mozzarella, then close sandwich with other slice of bread. Repeat with all three sandwiches.
- Add 1-2 tablespoons of butter into a grill pan or griddle over medium heat and melt. Place the sandwiches onto the grill pan and cook for a few minutes on each side to toast the bread. When flipping, you may need to add additional butter for a nice golden color.
- Once the sandwiches come off the pan, open them up and add on the mixed greens, if desired.
- Slice in half and enjoy!
Notes
- Use good thick bread. Look for the Italian Round, Sourdough or Ciabatta slices in the fresh bread section of your grocery store.
- If the butter gets burnt in the pan, make sure to wipe it out and start over. Burnt butter will taste bitter and turn your bread into an ugly greasy color.
- I like to add the oil and balsamic greens after cooking on the grill pan, so they stay fresh and not soggy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: stovetop
- Cuisine: Italian