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
Genovese Grilled Chicken Ciabatta
Description
Ingredients
Sandwich
Pesto Mayonnaise
Instructions
Sandwich
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Put 1 ciabatta roll, cut sides up, on flat work surface. Spread 1 tbsp. pesto mayonnaise on each half.
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Layer 4 slices chicken breast on bottom half of roll; top with 1 oz. roasted red pepper and 1/4 oz. red onion.
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Layer 3 slices Grande Fresh Mozzarella on top half.
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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.
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Add basil leaves to top half. Close sandwich, slice in half. Serve.
Pesto Mayonnaise
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Combine mayonnaise, basil pesto and lemon pepper seasoning in bowl and whisk to blend.
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Cover and chill to hold.
Note
Yield: One sandwich
Yield: 24 oz. (24 servings) pesto mayo
