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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