Genovese Grilled Chicken Ciabatta
This classic Italian sandwich uses items you already have on hand: Grande Fior·di·Latte Fresh Mozzarella, grilled chicken breast, basil pesto mayonnaise, roasted red pepper and sliced red onion layered on a rustic oven-toasted ciabatta roll. Keep it ready for your lunch or dinner crowd.
Course: Sandwiches
Products used: Fior·di·Latte
Sandwich
Yield: One sandwich
Ingredients
- 1 Ciabatta roll, sliced
- 1 oz. Pesto mayonnaise
- 3 oz. Grilled chicken breast fillets, sliced (1 each)
- 1 oz. Roasted red pepper, drained, julienned (1/4 cup)
- 1⁄4 oz. Red onion, fresh, julienned (1/8 cup)
- 1 oz. Grande Cepponelli Fresh Mozzarella, sliced (3 slices)
- 2 each Basil leaves (optional)
Directions
- Put 1 ciabatta roll, cut sides up, on flat work surface. Spread 1 tbsp. pesto mayonnaise on each half.
- Layer 4 slices chicken breast on bottom half of roll; top with 1 oz. roasted red pepper and 1/4 oz. red onion.
- Layer 3 slices Grande Fresh Mozzarella on top half.
- Toast open face at 450°F for 1 to 1 1/2 minutes in impingement oven, at 400°F for 2 to 2 1/2 minutes in deck oven.
- Add basil leaves to top half. Close sandwich, slice in half. Serve.
Pesto Mayonnaise
Yield: 24 oz. (24 servings)
Ingredients
- 12 oz. Mayonnaise (1 1/2 cups)
- 12 oz. Basil pesto (1 1/2 cups)
- 1⁄4 oz. Lemon pepper seasoning blend, optional (1 tbsp.)
Directions
- Combine mayonnaise, basil pesto and lemon pepper seasoning in bowl and whisk to blend.
- Cover and chill to hold.
