Grilled Chicken Melt With Pesto And Sun Dried Tomato Spread
by Team Makery
Fragrant pesto and a delicious sundried tomato spread meld beautifully with grilled chicken, cheese, and toasty bread to create the most ideal picnic sandwich.
Grilled Chicken Melt With Pesto And Sun Dried Tomato Spread
Fragrant pesto and a delicious sundried tomato spread meld beautifully with grilled chicken, cheese, and toasty bread to create the most ideal picnic sandwich.
Author:
Team Makery
Ingredients
6 boneless chicken thighs
6 ciabatta rolls (substitute with any bread you prefer)
Lay out the chicken thighs flat on your work surface and, with a rolling pin, gently beat the thighs till it's mostly uniform thickness. Rub the chicken thighs with olive oil, and season generously with salt and pepper. Grill the thighs in the oven for 20-25 minutes till it's completely cooked.
Take the thighs out of the oven, and place a slice of mozzarella over the thighs.
Drizzle olive oil over your ciabatta. Place them in your oven to grill.
Once the bread is done, turn the oven off. Place the thighs with the cheese slices in the hot oven with the door shut so the cheese melts.
Spread one tablespoon of the sundried tomato paste on each half of the ciabatta roll, and top with one spoon of the pesto sauce. On the bottom roll, place the chicken thigh with the cheese side up, and top with the other half of the ciabatta roll. Cut the sandwiches in half to make it easier to eat.
