Ingredients
Chicken and Marinade
- 2 large chicken breasts
- ¼ cup olive oil
- 1 clove garlic
Sandwich Components
- Pesto (about ½ cup or to taste)
- Fresh mozzarella cheese, sliced (approximately 8 oz)
- Fresh Roma tomatoes, sliced (2 medium)
- Balsamic glaze (about 2-3 tablespoons)
- 4-5 rolls (Ciabatta or Kaiser), toasted
Instructions
- Prepare the marinated grilled chicken: Marinate the chicken breasts with olive oil and crushed garlic clove. Then, grill the chicken over medium heat until fully cooked and juices run clear, about 6-7 minutes per side depending on thickness. Let the chicken rest before slicing.
- Toast the bread: Slice the rolls in half and brush each side with olive oil. Pan-fry the bread halves in a cast iron skillet or grill over medium heat until golden and crisp, about 2-3 minutes per side.
- Garlic rub: Rub each side of the toasted bread with half of the garlic clove to infuse subtle garlic flavor.
- Spread pesto: Generously spread pesto on one half of each bread roll.
- Assemble the sandwich: Layer sliced grilled chicken, fresh mozzarella slices, and fresh Roma tomato slices on top of the pesto-spread bread half. Drizzle with balsamic glaze for sweetness and tang.
- Complete the sandwich: Top with the other half of the bread roll, gently press down, and serve immediately while warm.
Notes
- Use fresh mozzarella for the best flavor and texture in the sandwich.
- For a spicier variation, add fresh basil leaves or a sprinkle of crushed red pepper flakes.
- Balsamic glaze can be homemade by reducing balsamic vinegar, or store-bought for convenience.
- To ensure the chicken stays moist, avoid overcooking and allow it to rest after grilling.
- If you don’t have a grill, a grill pan or stovetop skillet works well for cooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: Italian-American
