By Chef
Preheat a grill pan or panini press to medium-high heat.
Slice the ciabatta roll horizontally and brush the cut sides lightly with olive oil.
Spread 0.75 tbsp of basil pesto on the bottom half of the ciabatta roll.
Layer the sliced grilled chicken breast evenly over the pesto.
Add the fresh mozzarella slices on top of the chicken.
Place the sliced tomato on top of the mozzarella and season with a pinch of salt and pepper.
Spread the remaining 0.75 tbsp of basil pesto on the top half of the ciabatta roll.
Put the handful of arugula on top of the tomato slices.
Close the sandwich and place it on the grill pan or panini press. Grill for about 3-4 minutes on each side, or until the bread is golden and the mozzarella is melted.
Remove from the grill, let cool slightly, and slice the panini in half to serve.
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This Sandwich Italian Lunch recipe is ready in 20 minutes and features ciabatta roll, grilled chicken breast, sliced, basil pesto and other delicious ingredients. Contains 520 calories total.
Preheat a grill pan or panini press to medium-high heat.
Slice the ciabatta roll horizontally and brush the cut sides lightly with olive oil.
Spread 0.75 tbsp of basil pesto on the bottom half of the ciabatta roll.
Layer the sliced grilled chicken breast evenly over the pesto.
Add the fresh mozzarella slices on top of the chicken.
Place the sliced tomato on top of the mozzarella and season with a pinch of salt and pepper.
Spread the remaining 0.75 tbsp of basil pesto on the top half of the ciabatta roll.
Put the handful of arugula on top of the tomato slices.
Close the sandwich and place it on the grill pan or panini press. Grill for about 3-4 minutes on each side, or until the bread is golden and the mozzarella is melted.
Remove from the grill, let cool slightly, and slice the panini in half to serve.
Calories per Serving: 520
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