Rustic Grilled-Chicken Sandwich

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  • 1/2 cup mayonnaise
  • 3 tablespoons prepared pesto
  • 4 boneless skinless chicken breast halves (or, if large, 2 breast halves cut to make 4 pieces)
  • Olive oil
  • 4 (4x4-inch) squares focaccia or ciabatta bread, split to make sandwich rolls
  • 8 thin slices fresh mozzarella cheese
  • 1/2 cup roasted tomato bruschetta (Antipasto Bar), or chopped roasted tomatoes
  • About 2 cups baby arugula
  • Salt and freshly ground black pepper


Stir together mayonnaise and pesto.
Cover and refrigerate until ready to use.
Pound chicken breasts to 1/2-inch thickness.
Brush with olive oil and season with salt and pepper.
Heat grill to medium-high and grill chicken until internal temperature reaches 165°F.
When chicken is almost done, lay 2 slices of mozzarella over each piece.
Lightly toast bread on grill.
To assemble sandwich, spread pesto mayo on both sides of bread and layer with chicken, tomato bruschetta and arugula.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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