Ingredients
- 1 large chicken breast (about 12 ounces)
- 1/2 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 2 ciabatta rolls or other crusty rolls
- 1/4 cup pesto
- 2 ounces mozzarella cheese
- 1 Roma tomato sliced
- 2 cups arugula
- Fresh basil leaves
Instructions
- Preheat your grill to medium-high heat.
- Place the chicken between two sheets of parchment paper and pound it with a blunt, heavy object (like a cast-iron pan or rolling pin) until it is about 3/4-inch thick. Rub with olive oil and sprinkle with salt and pepper on both sides.
- Grill for about 5 to 6 minutes per side (if using a meat thermometer, the internal temperature should be 165℉ when cooked). While the chicken grills, also grill the ciabatta rolls face down for 2 minutes, or until toasted.
- Spread 1 tablespoon of pesto on each half of the rolls.
- Divide the cheese between the rolls, followed by the hot chicken breast.
- Top with sliced tomato, arugula, and some fresh basil leaves. Cover with the other half of the roll and serve.
