Chicken Pesto Hot Sandwich

New Yorkers like fancy sandwiches, especially for lunch. A juicy, flavorful, hot and light gourmet sandwich is exactly what we crave in the middle of a busy workday. I always like to try chef's creative combo, so much so that I don't remember if I have ever ordered a chicken sandwich, because 1) risk of encountering a cupboard-tasting chicken breast is too unappetizing to take. 2) shouldn't grilling a juicy and tender chicken breast be one of the easiest task in my own kitchen?

There is nothing outside of the box in this chicken pesto sandwich. It's a combination of every ingredient I know I love that is simply cooked to perfection.

1 serving

Ingredients:

• 1 large skinless, boneless chicken breast, with rib meat on
• 1 tablespoon store-bought good quality classic pesto
• 1/3 large cibatta bread, cut diagonally from a large cibatta bread and cut horizontally into two pieces
• 1 tablespoon olive oil
• extra olive oil for drizzling the cibatta bread
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 2 tablespoons of baby mixed green

Directions:

1. Rub the chicken breast with salt and pepper and olive oil.
2. Heat a grill pan on high heat. Put the chicken breast in the grill pan. Don't move the chicken around. Let it cook for 5 minutes on one side. Turn to the other side and cook for another 5-6 minutes. Take the chicken out and cover with foil. Let it sit for 5-6 minutes. Slice to thick pieces.
3. Using the same grill pan, turn the heat back on medium high. Drizzling the cibatta bread with olive oil and grill for 2 minutes on the cut side.
4. Spread 1 tablespoon of pesto on each side of the bread. Stack the chicken on top of one piece of bread. Top it with baby mixed green and another piece of bread. Serve hot.