Sandwiches, burgers, and wraps
An Italian-inspired sandwich layered with oven-baked chicken breast, mozzarella, tomato, and arugula on pesto-spread ciabatta. Warm it briefly in a panini press to melt the mozzarella, then serve hot.
Rub the chicken breast with olive oil, salt, and black pepper. Bake in a preheated 200°C / 390°F oven for 20 minutes.
Let the chicken rest for 5 minutes after removing it from the oven, then slice it thinly.
Spread pesto sauce on the cut side of the ciabatta.
Layer the chicken slices, mozzarella, tomato, and arugula on the bottom half of the bread, then cover with the top half.
Press the sandwich lightly in a panini press or skillet and heat until the mozzarella melts.
Important: Let the chicken rest for a few minutes after taking it out of the oven; otherwise, it may lose its juices and dry out when sliced. Allergens: contains gluten (ciabatta) and dairy (mozzarella and pesto).
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