Grilled Chicken Sandwich with Red Pepper Pesto

Ingredients

  • 1 jar of roasted red peppers, drained
  • 1 tbs olive oil
  • 1 garlic clove
  • 2 tsp balsamic vinegar
  • 2 ciabatta rolls
  • Arugula
  • kosher salt and black pepper to taste
  • 2 boneless, skinless chicken breasts
  • Season the chicken with salt and pepper, then grill until cooked through.
  • Add roasted red peppers garlic clove along with the olive oil and the balsamic vinegar to the bowl of a food processor or blender and blend until smooth. Season with a little salt and pepper.
  • Lightly toast the ciabatta rolls in a hot oven.
  • Once the rolls are toasted add a chicken breast to the bottom of each roll, the slather the chicken with the red pepper pesto.
  • Top with the arugula and the top of the ciabatta roll, then serve.

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