This ciabatta sandwich is the perfect recipe for a indulgent lunch or even a picnic. Toasted and then filled with chargrilled chicken, layers of melted mozzarella, basil pesto, rocket and sun-dried tomatoes.
Serves 2
Ingredients:
2 fresh ciabatta rolls
2 chicken breasts
Drizzle of olive oil
1 tbsp garlic granules
1 tbsp chicken seasoning
1 tsp dried oregano
1tsp dried thyme
Handful of fresh rocket
4 slices of mozzarella
8 sun-dried tomatoes
4 tbsp basil pesto
Sea salt and cracked black
Method:
- Attach the grill plates into Cuisinart's 2 in 1 Grill and Sandwich maker and turn the heat setting up to high - Whilst the grill is heating, coat the chicken breasts with olive oil, and sprinkle evenly with garlic granules, chicken seasoning, dried thyme, dried oregano and season with salt and pepper
- Once the green light is lit, reduce the heat to medium and place the chicken breasts on the grill
- Close down the grill lid and cook for 5-7 minutes
- Once the chicken is crispy, golden brown and cooked through, remove from the grill and set aside
- Slice the ciabatta rolls in half and place inside down on the grill for 2-3 minutes until slightly crispy
- To assemble the ciabatta, divide the pesto onto the bottom of each ciabatta
- Top with fresh rocket, the grilled chicken breast, 2 slices of mozzarella, sun-dried tomatoes and finish with the top of the ciabatta roll
- Add the assembled ciabattas back into the grill and close the lid, slightly pressing down on the rolls
- Cook for 3-5 minutes until the rolls are golden brown and crispy and the inside is melted and gooey
- Enjoy
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