Italian · Serves 2
To make these supremely satisfying sandwiches, you’ll sear garlicky chicken cutlets in a hot pan and top with pesto and fresh mozzarella, then tuck them into chewy ciabatta rolls with ripe tomato slices and fresh, peppery arugula. Serve with an arugula side salad tossed with balsamic and sprinkled with Parmesan for a speedy, scrumptious meal.
Cut mozzarella into 1⁄2-inch slices.
Pat chicken* dry; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper.
Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: While chicken cooks, move on to the next step!
In the last minute of cooking, carefully spoon half the pesto over chicken; top with a layer of sliced mozzarella. Cover pan until cheese melts.
Wash and dry produce.
Thinly slice tomato into rounds.
Halve and toast ciabattas.
In a medium bowl, toss arugula with a drizzle of olive oil (large drizzle for 4).
Spread cut sides of ciabatta halves with remaining pesto.
Place cheesy pesto chicken on bottom ciabatta halves. Top with tomato and as much arugula as you like. Close sandwiches.
Drizzle remaining arugula with as much balsamic glaze as you like; sprinkle with Parmesan. Serve salad alongside sandwiches.
Chicken is fully cooked when internal temperature reaches 165°.
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