It's snowing! Abnormal for Texas, especially this many times in one winter. I braved the wet snow (still got some down my back - thanks roof) and went and got goods to make a sandwich for lunch. This is pretty easy, and I highly recommend giving it a try.
The recipe calls for a sun dried tomato pesto. I could not find it - so I made it. Blended sun dried tomatoes with traditional basil pesto. Voila! And tasty. I had forgotten the tomatoes, but still delish. One other change? I put the roasted red peppers on the chicken and then back in the oven, not after. I also sliced my ciabiata bread in to sandwich sizes first, made things more manageable. And I recommend making double the amount of pesto.
Mediterranean Chicken Sandwiches
1/4 cup (about 2 ounces) sun-dried tomato pesto
2 tablespoons mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves (or enough to cover the sandwich)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mayo evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange roasted peppers and fresh tomatoes over cheese, and cover with top half of bread. Cut into 4 equal pieces.
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