The pictures belie the loveliness of this sandwich. I find photographing sandwiches and burgers difficult, but I did it anyways.
The inception of this sandwich began at my son’s work. He works at a little take-out eatery and loves this concoction. He wanted me to replicate it at home, so I obliged. It’s what inspired the ciabatta bread in a previous post, and darn if that bread did not stand up to this little work of art. The bread was sturdy, providing a lovely base for the chicken and airy enough to capture the pesto mayo in its nooks and crannies.
Grilled Chicken Ciabatta Sandwich: Makes 4 Sandwiches
2 boneless, skinless chicken breasts marinated over night in olive oil, lemon juice, garlic and salt and pepper.
Grill chicken on hot grill for 8-10 minutes, or internal temp reaches 165 degrees.
Roasted Red Peppers
Pesto Mayo (2 tsp prepared pesto mixed into 4 Tbsp mayo)
4 sandwich rolls, rubbed with a little olive oil and grilled to toasty golden color
Spread bread with pesto mayo, top with provolone so it gets melty (is that a word?) and top with remaining ingredients and chicken. Then turn on a football game and settle in for some goodness!