By Harry Heal
Chicken & Pesto Ciabatta
9 steps
Prep:10minCook:10min
We're back with sandwiches from around the world and this panino al pollo e pesto (chicken & pesto sandwich) is one of my all time favourites. If you want the recipe for the ciabatta check the post before this one.
Updated at: Mon, 18 Mar 2024 08:51:21 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
38
High
Nutrition per serving
Calories2715 kcal (136%)
Total Fat225.9 g (323%)
Carbs70.4 g (27%)
Sugars12.3 g (14%)
Protein115.2 g (230%)
Sodium2805 mg (140%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
The chicken
The Pesto
The Rest
Instructions
Step 1
Add the basil, garlic, walnuts and pecorino to a food processor and blend. Slowly add the olive oil until you have smooth pesto.
Step 2
Butterfly the chicken breast and add to a bowl along with the seasonings and a splash of olive oil. Mix well.
Step 3
Get a pan on a medium-high heat and cook the chicken for 6 - 8 minutes until 74c/165 internal.
Step 4
Slice the mozzarella into strips.
Step 5
Slice the ciabatta and lightly toast.
Step 6
Spread the pesto on the bottom slice, add the chicken, sun dried tomatoes and mozzarella.
Step 7
Place under the grill until the mozzarella has melted nicely.
Step 8
Add more pesto to the top slice and complete the sandwich.
Step 9
Slice and enjoy!
Notes
4 liked
0 disliked
Delicious
Crispy
Under 30 minutes
Go-to
Easy
