By Brittanie Peterson
Preheat a panini press or a grill pan over medium heat.
Slice the ciabatta into 2 pieces if using a small loaf, or use pre-sliced pieces.
Drizzle the sliced side of the ciabatta with olive oil.
Layer one slice of ciabatta with grilled chicken breast, fresh mozzarella, tomato slices, and fresh basil leaves.
Drizzle with balsamic glaze and sprinkle with salt and pepper.
Top with the other slice of ciabatta, pressing down gently.
Place the sandwich in the panini press or grill pan and cook for 5-7 minutes until the bread is golden and the cheese has melted.
In a bowl, toss the arugula with lemon juice, olive oil, salt, and pepper.
Serve the panini hot with a side of the arugula salad.
How did this recipe turn out? Let others know!
to rate this recipe
This Lunch Sandwich Salad recipe is ready in 20 minutes and features ciabatta, grilled chicken breast, fresh mozzarella and other delicious ingredients. Contains 540 calories total.
Preheat a panini press or a grill pan over medium heat.
Slice the ciabatta into 2 pieces if using a small loaf, or use pre-sliced pieces.
Drizzle the sliced side of the ciabatta with olive oil.
Layer one slice of ciabatta with grilled chicken breast, fresh mozzarella, tomato slices, and fresh basil leaves.
Drizzle with balsamic glaze and sprinkle with salt and pepper.
Top with the other slice of ciabatta, pressing down gently.
Place the sandwich in the panini press or grill pan and cook for 5-7 minutes until the bread is golden and the cheese has melted.
In a bowl, toss the arugula with lemon juice, olive oil, salt, and pepper.
Serve the panini hot with a side of the arugula salad.
Calories per Serving: 540
Your Rating:
