An Italian-inspired sandwich where oven-baked chicken breast is layered with mozzarella, tomato, and arugula in pesto-sauced ciabatta bread. It's served hot, lightly warmed in a press until the mozzarella melts.
Rub the chicken breast with olive oil, salt and black pepper and cook in a preheated oven at 200 degrees for 20 minutes.
Let the chicken rest for 5 minutes after taking it out of the oven, then slice thinly.
Spread pesto sauce on the inner side of the ciabatta bread.
Place chicken slices, mozzarella, tomato and arugula on the bottom half of the bread and close with the top half.
Heat the sandwich in a panini press or pan, pressing lightly, until the mozzarella melts.
Important: Be sure to 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. Allergen: contains gluten (ciabatta), dairy products (mozzarella, pesto).
If you marinate the chicken and let it rest in the fridge for a few hours before baking, you can make the meat noticeably tastier.
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