Make the most of tomato season with this open-face sandwich you won’t soon forget.
Photo by Iuliia Nedrygailova
MAKES 4 SANDWICHES
2 boneless, skinless chicken breasts, sliced in half and pounded to ¼-inch thick
Kosher salt
Fresh ground black pepper
1 teaspoon Italian seasoning
1–2 tablespoons olive oil
8 slices (pre-sliced) mozzarella cheese
1 beefsteak or slicing tomato, sliced
4 ciabatta buns bottoms (save/freeze tops for garlic bread later)
Basil pesto, purchased or homemade
Fresh basil leaves
Balsamic vinegar, optional
Sprinkle the chicken with salt, pepper and seasoning. In a large skillet over medium-high heat, heat oil until simmering. Add chicken breasts and cook 2–3 minutes per side. Top each breast with two slices of mozzarella and a tomato slice. (If small tomatoes are used, add 2–3 slices.) Cover skillet and cook an additional 3–4 minutes until temperature reaches 165 degrees on an instant-read thermometer and cheese is melted. Remove from heat and keep warm.
Using a cast-iron skillet or griddle sprayed very lightly with cooking spray, toast the buns until lightly brown.
Spread each bun with pesto and fresh basil leaves and a chicken breast. Garnish with additional pesto. Sprinkle lightly with balsamic, if desired.
Homemade Basil Pesto
MAKES 1 CUP
2 cups fresh basil
1/3 cup pine nuts
3 cloves garlic, minced, or 2 teaspoons garlic paste
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
Kosher salt
Fresh ground black pepper
In a food processor, pulse the basil and nuts. Add the garlic and cheese and continue to pulse. With processor running, slowly pour in the olive oil. Add the salt and pepper and pulse just enough to combine. Refrigerate leftover pesto in a covered jar for up to one week.
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