Pesto Chicken Sandwich with Arugula
THIS IS A BASIC GRILLED CHICKEN SANDWICH THAT GOES FROM PLAIN TO ELEGANT WITH SOME SIMPLE INGREDIENTS. FRESH BAKERY BREAD, BASIL PESTO, AND BABY ARUGULA ARE COMBINED FOR A RICHLY SATISFYING SANDWICH THAT’S AS INVITING IN PRESENTATION AS IT IS DELICIOUS.
2 (8-ounce) boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup pesto, purchased or your own
1 large ciabatta or French bread loaf
2 ounces domestic goat cheese (chevre), crumbled
2 green onions, minced green part only
3/4 cup roasted red peppers
1 cup baby arugula leaves
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Pound the chicken between 2 pieces of plastic wrap until about 1/4-inch thick. Season the chicken with the salt and pepper and grill, 4 to 5 minutes per side, turning once, or until cooked through and no longer pink in the center. Set it aside to rest for 10 minutes, then spread some of the pesto over each piece.
3. Slice the ciabatta in half lengthwise evenly through the middle. Grill the bread cut side down, until lightly charred and toasted, taking care to not let it burn.
4. Spread the remaining pesto on the toasted sides of the bread. Sprinkle the goat cheese on the bottom piece and layer with the green onion, roasted red peppers, and arugula leaves.
5. Arrange the cooked chicken over the arugula, cutting the breasts, if necessary, to make them fit.
6. Finish with the top half of the bread and cut into even quarters. Serve hot.
Serves 2
Roasted red peppers can be found in most markets. Look for a jar with whole peppers rather than chopped pieces. They will have retained a better texture during the packing process.