Mozzarella Chicken Ciabatta Sandwiches
- Ready In:
- 1⁄4 cup sun-dried tomato pesto
- 2 tablespoons fat-free mayonnaise
- 3⁄4 lb boneless skinless chicken breast
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
- 1 teaspoon olive oil
- 1 (8 ounce) ciabatta, loaf
- 12 large basil leaves
- 3⁄4 cup part-skim mozzarella cheese, shredded
- 1⁄2 cup roasted red pepper, sliced (bottled ok!)
- 1 large tomatoes, thinly sliced
- Combine pesto and mayo in a small bowl, stirring to blend.
- Sprinkle chicken with pepper and salt.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook until done.
- Remove and place on cutting board to cool slightly.
- Cut chicken lenghtwise into thin slices.
- Preheat broiler.
- Cut ciabatta in half horizontally.
- Place bread, cut sides up, on a baking sheet.
- Broil until lightly browned (please watch so bread doesn't burn!). Remove bread from pan.
- Spread pesto mixture 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 until cheese melts (watch it!).
- Arrange bell pepper and tomato over cheese and cover with top half of bread.
- Cut into 4 equal slices and serve immediately.
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