Tuscan Italian Monte Chicken Sandwich Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound to an even thickness about 1/2" for even cooking.

Make herb oil

In a small bowl combine 2 tbs extra-virgin olive oil, minced garlic, chopped rosemary, thyme, dried oregano, lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper. Stir to make a loose paste.

Marinate

Rub the herb mixture all over both chicken breasts. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours covered).

Cook chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 4 minutes per side until golden. Reduce heat to medium-low and continue cooking until internal temperature reaches 165°F (about 3–6 more minutes depending on thickness). Remove chicken to a cutting board and let rest 5 minutes, then slice crosswise into 1/4"–1/2" slices.

Blend pesto

In a small food processor or blender combine chopped sun-dried tomatoes, fresh basil, grated Parmesan, pine nuts, 1 clove garlic, 2 tbs extra-virgin olive oil, red pepper flakes and 1/4 tsp salt. Pulse until a coarse paste forms. Scrape down sides and pulse again, adding up to 1 tbs more olive oil if needed to reach a spreadable consistency. Taste and adjust salt or red pepper flakes.

Toast bread

Butter the cut sides of the ciabatta rolls. Heat a clean skillet or griddle over medium heat and toast the bread butter-side-down until golden and slightly crisp, about 2 minutes. Alternatively, toast under a broiler for 1–2 minutes watching closely.

Layer sandwich

Spread about 1–2 tbs of the sun-dried tomato & basil pesto evenly on the bottom half of each roll. Arrange 2 slices of fresh mozzarella on each bottom half. Top mozzarella with sliced herb-roasted chicken (divide evenly), then 2 slices of prosciutto per sandwich, roasted red pepper slices, and a small handful (about 1/2 cup) of baby arugula. Drizzle about 1/2 tbs balsamic glaze over the arugula and season lightly with salt and freshly ground black pepper to taste.

Finish and serve

Place the top roll over the sandwich and press gently. If you prefer the cheese melted, heat the assembled bottom halves (without the top) under a broiler for 1–2 minutes until the mozzarella softens, then complete assembly. Cut each sandwich in half and serve immediately.