Grilled Chicken Sandwich with Arugula Pesto Recipe

Name: Grilled Chicken Sandwich with Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Packed Arugula; 1 clove Garlic; 1/2 cups Extra Virgin Olive Oil; 1/2 cups Grated Parmesan; Salt And Pepper; 1 whole Boneless Skinless Chicken Breast; 1 loaf Ciabatta Bread, Sliced In Half; 5 slices Dry Italian Salami; ⅓ cups Shredded Cheese, Mozzarella Or Provolone; 1 cup Romaine Lettuce, Chopped

Servings: persons

2 cups Packed Arugula
1 clove Garlic
1/2 cups Extra Virgin Olive Oil
1/2 cups Grated Parmesan
Salt And Pepper
1 whole Boneless Skinless Chicken Breast
1 loaf Ciabatta Bread, Sliced In Half
5 slices Dry Italian Salami
⅓ cups Shredded Cheese, Mozzarella Or Provolone
1 cup Romaine Lettuce, Chopped

1
For the arugula pesto: Blend arugula and garlic in a food processor until finely chopped.
2
With the machine running, gradually add the oil and process until well blended.
3
Transfer to a large bowl and stir in Parmesan, salt and pepper to taste.
4
I store mine in a small Mason jar.
5
It should last about a week or so.
6
For the sandwich: Heat a cast iron skillet or grill pan over medium high heat.
7
Season the chicken breast on both sides with salt and pepper.
8
Grill chicken for 3-4 minutes per side or until golden brown and cooked through.
9
Set the chicken aside and allow it to cool slightly before slicing, 5-6 minutes.
10
Slice the cooked chicken.
11
Spread the arugula pesto on both sides of the ciabatta loaf.
12
On the bottom piece, begin assembling the sandwich by layering on the slices of chicken, overlapping them slightly.
13
Next, layer the salami slices followed by a layer of cheese.
14
Finish with a layer of lettuce.
15
Top it with the other piece of bread.
16
Toast the sandwich in a toaster over for 3-4 minutes or until the cheese is melted.
17
Serve hot.
18
Recipe for arugula pesto adapted from Weeknights with Giada.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Packed Arugula, 1 clove Garlic, 1/2 cups Extra Virgin Olive Oil, 1/2 cups Grated Parmesan, and more.

Yes, Grilled Chicken Sandwich with Arugula Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken Sandwich with Arugula Pesto

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