Italian pesto chicken sandwich
Ingredients
- 2 chicken breast butterflied
- 4 ciabatta rolls
- 1/2 cup each roasted each red peppers and marinated artichoke hearts
- 4 tablespoons pesto sauce
- 4 slices cheese of your choice
Marinate for chicken
- 1 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons chopped garlic
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon each mixed herbs preferably homegrown thyme, Italian parsley and rosemary
Instructions
- Make marinate by whisking all ingredients together ending with the olive oil
- Marinate chicken for at least 2 hours over overnight
- Grill, bake, broil or saute the chicken
- Toast bread
- Spread with pesto
- Line with roasted peppers artichokes, chicken and cheese
- Return to oven to melt cheese
- Cut into wedges