Ah, the aroma of freshly grilled chicken mingling with the vibrant, unmistakable scent of basil pesto—it’s pure bliss! This sandwich is the culinary equivalent of a sun-drenched afternoon picnic, where every bite feels like a warm hug. I once made it during a summer thunderstorm, and the contrast between the cozy flavors and the raging storm outside was unforgettable—oddly comforting, like a favorite song playing on repeat.
Steps
- Marinate the chicken by combining olive oil, salt, pepper, Italian seasoning, lemon zest, lemon juice, and garlic in a bowl. Coat the chicken breasts in the mixture and let them marinate for at least 20 minutes.
- To prepare the pesto, optionally blanch the basil leaves in boiling water for 5-10 seconds, then shock them in ice water and pat dry. In a food processor, blend pine nuts, parmesan, garlic, lemon zest, lemon juice, salt, and pepper with a little olive oil until smooth.
- Add the basil and arugula to the processor, drizzling in more olive oil until the mixture is smooth. Transfer the pesto to a jar or bowl, cover, and refrigerate until needed.
- Preheat a grill pan over medium-high heat and cook the marinated chicken cutlets for about 3 minutes on each side until golden brown and cooked through. Let the chicken rest for 10 minutes.
- Preheat the broiler and line a baking sheet with foil. Place the grilled chicken on the sheet, top with smoked mozzarella, and broil for 3-5 minutes until the cheese melts.
- Assemble the sandwiches by spreading pesto on both sides of the bread. Place a cheesy chicken breast on the bottom piece, add sun-dried tomatoes and arugula, then cover with the top piece of bread. Serve immediately.
Ingredients
- 2 large skinless, boneless chicken breasts, halved lengthwise to make 4 thinner cutlets
- Olive oil
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 4 ounces smoked or plain mozzarella, thinly sliced or grated
- 1 soft ciabatta loaf (14-16 ounces), divided into 4 pieces (alternatively focaccia, rustic rolls, or sliced bread)
- 4 tablespoons (¼ cup) julienned sun-dried tomatoes, preferably oil-packed
- 1 cup micro arugula or regular arugula leaves
- Basil Pesto Sauce Ingredients:
- 4 ounces fresh basil leaves, without stems
- 2 tablespoons pine nuts
- 3 tablespoons grated parmesan cheese
- 4 cloves garlic, crushed
- 1 teaspoon lemon zest
- Juice of ½ lemon
- ½ teaspoon salt
- ? teaspoon black pepper
- ½ cup arugula leaves
- ½ cup plus 2 tablespoons olive oil
FAQ
- Can I use store-bought pesto for the grilled chicken sandwich?
- Yes, you can use a good quality store-bought pesto. Opt for one that is vibrant green and found in the refrigerated section of your market for the best flavor.
- How long should I marinate the chicken for extra flavor?
- Marinating the chicken for even 10 to 15 minutes can enhance its flavor significantly. However, for bolder taste, you can marinate it overnight if preparing the sandwich the next day.
- What type of bread works best for this sandwich?
- A soft, rustic bread like ciabatta or focaccia is ideal for this sandwich. If using ciabatta, choose a softer variety for easier biting. Rustic rolls are another great option.
- Can I substitute smoked mozzarella with another cheese?
- Yes, while smoked mozzarella adds an earthy flavor, you can substitute it with plain mozzarella or provolone for a similar texture and taste.
- Are sun-dried tomatoes necessary, and can they be replaced?
- Sun-dried tomatoes add a juicy and flavorful element when packed in oil. You can substitute them with fresh sliced tomatoes if preferred.
Tips
- Homemade or Quality Store-Bought Pesto: For the freshest flavor, make your own arugula-basil pesto at home. If you’re short on time, opt for a high-quality store-bought pesto from the refrigerated section of the store, which tends to be more vibrant than shelf-stable options.
- Marinate for Maximum Flavor: Marinating the chicken for at least 10-15 minutes can significantly enhance its flavor. For a bolder taste, consider marinating it overnight, especially if you plan to prepare the sandwiches the next day.
- Choose Soft, Rustic Bread: Using a soft ciabatta loaf or focaccia will provide a pleasant texture that’s easy to bite through. If you prefer, rustic rolls or other sliced rustic bread can also be used to build your sandwich.
- Opt for Oil-Packed Sun-Dried Tomatoes: For added juiciness and flavor, use sun-dried tomatoes packed in olive oil. If unavailable, you can rehydrate dry ones or substitute with fresh tomato slices.
Equipment
- Food processor – for making the homemade pesto sauce.
- Grill pan or outdoor grill – for grilling the chicken breasts.
- Small baking sheet – needed for placing the grilled chicken under the broiler.
- Garlic press – for pressing the garlic cloves used in the marinade.