Wednesday, November 14, 2012

Rosemary chicken Sandwich with Sundried Tomatoes and Pesto

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While on vacation I like to make easy meals that don’t require a lot of cooking or prep so I can enjoy my time off. This is one of those easy meals that make you feel like you went out to a sandwich place for lunch. I used some leftover smoked chicken from this summer that hubby made and we froze to use at a later time. I also just used some store bought pesto instead of making some at home. The sand which comes together quickly. Instead of using the broiler I brought along my Panini press, but either way will work fine.

Rosemary chicken Sandwich with Sundried Tomatoes and Pesto
(Adapted from Whole Foods)

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1 whole loaf ciabatta
3 tablespoons pesto
8 ounces rosemary grilled chicken breast
1/2 cup chopped sundried tomatoes
1/2 cup shredded mozzarella

Preheat oven to 350 degrees F. Slice ciabatta lengthwise and place on a baking sheet, cut sides facing up. Spread pesto on both sides of bread. Slice chicken breast into strips and place over pesto. Sprinkle tomatoes over chicken and cover all ingredients with mozzarella.

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Place in oven and broil until cheese is melted and bubbling. Close sandwich; slice.

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Note: Pre Cooked or leftover chicken seasoned with rosemary is perfect for this recipe. Otherwise, marinate 2 boneless, skinless chicken breasts in 2 teaspoons olive oil and a sprig of fresh rosemary, and grill until chicken is firm and no longer pink.

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2 comments:

  1. Ummmm.....love my panini press too
    They make such good sandwiches

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  2. this looks absolutely delicious!

    ReplyDelete