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Ciabatta Sandwich Recipe Chicken Pesto - Easy, Fresh, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ciabatta rolls (or 1 large ciabatta loaf, split)
  • 2 cups cooked chicken, sliced or shredded (rotisserie works great)
  • 4 tablespoons basil pesto (store-bought or homemade)
  • 4 slices fresh mozzarella or 1 cup shredded mozzarella
  • 1 medium tomato, sliced
  • 1 cup arugula or baby spinach
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar (optional, for drizzle)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Method
 

  1. Prep the bread: Split the ciabatta rolls. Brush the cut sides lightly with olive oil. This helps the bread crisp and adds flavor.
  2. Toast: Place the ciabatta, cut side down, in a skillet or on a griddle over medium heat for 2–3 minutes until golden. Alternatively, toast under the broiler for 1–2 minutes. Watch closely to avoid burning.
  3. Warm the chicken: In the same skillet, add the chicken with a teaspoon of olive oil. Season with salt, pepper, and red pepper flakes if using. Cook 2–3 minutes until heated through.
  4. Add pesto: Reduce heat to low, spoon 2 tablespoons pesto over the chicken, and toss to coat. This blooms the flavors and prevents a dry sandwich.
  5. Layer the cheese: Place mozzarella on the bottom halves of the toasted ciabatta. Return to the skillet or broiler just until the cheese starts to melt.
  6. Build the sandwich: Pile the warm pesto chicken over the melted cheese. Add tomato slices and a handful of arugula. Drizzle with a little balsamic if you like.
  7. Finish with pesto: Spread the remaining pesto on the top halves of the ciabatta. Close the sandwiches and press gently.
  8. Serve: Slice in half if using large rolls. Eat warm for the best texture and flavor.