Ciabatta Sandwich with Chicken and Pesto

5 from 1 vote

A juicy and super tasty chicken ciabatta sandwich with sun-dried tomatoes, mozzarella and a creamy pesto sauce.

Prep Time10

Cook Time5

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 765kcal

Author: Helen

In a small bowl, mix the yoghurt and pesto.
Bash the chicken with a meat tenderiser or rolling pin until ¼ inch thick and season with salt on both sides.
In a skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 2-3 minutes per side until they are cooked through and start to brown. Then remove from the pan and set aside. (Note 7)
Slice the ciabatta rolls in half, place them face-down in the pan and toast until light brown and crispy.
Spread a generous amount of the pesto sauce on the bottom halves of the toasted ciabatta rolls, then add the sun-dried tomatoes, cooked chicken and mozzarella. (Note 8)

Chicken: You can use thighs if you prefer or leftover cooked chicken.
Oil: Use a neutral oil with a high burn point like canola, vegetable oil or groundnut. Avoid olive oil.
Basil pesto. You can use store-bought or homemade.
Yoghurt: Can be full or low fat.
Sun-dried tomatoes: Substitute with fresh tomatoes.
Ciabatta: Switch for a baguette, focaccia or sourdough.
Cooking the chicken on an outdoor grill: Preheat the grill to medium-high heat. Grill the chicken for approximately 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring they are no longer pink in the centre.
Mozzarella: You can also melt it if you prefer.