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Photo of half a chicken sandwich with basil and tomatoes
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Chicken Sandwich

This sandwich is bursting with flavor! Baked chicken breast, fresh pesto, mozzarella, and basil with pickled onions, and a loaded mayonnaise all in a fluffy ciabatta roll!
Course lunch
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 385kcal
Author John Kanell

Ingredients

INGREDIENTS

For the Sandwich:

  • 4 chicken breasts
  • 4 buns ciabatta bread
  • 3 tbsp Olive oil
  • 8 oz Mozzarella
  • 3 heirloom tomatoes large, sliced
  • 1 red onion sliced
  • 1/4 cup champagne vinegar 60ml
  • 4 dollops mayonnaise
  • 1 tsp kosher salt
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp garlic powder

For the Pesto:

  • 3 cups fresh basil
  • 1/4 cup walnuts
  • 1/2 cup olive oil
  • 1/3 cup parmesan cheese
  • 1/2 tsp kosher salt
  • 4 cloves garlic minced

For the Mayonnaise

  • 1/4 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tbsp lemon zest
  • 1/2 tsp horseradish

Instructions

INSTRUCTIONS

    For the Sandwich:

    • Preheat oven to 350 degrees F.
    • Clean and prepare chicken breasts. Transfer the chicken breasts to a baking sheet. Tenderize the breasts with a mallet.
    • In a small bowl, combine spices and mix.  
    • Cover the chicken breasts in spices. Drizzle some olive oil.
    • Cook for about 25 - 30 minutes or until golden.
    • While the oven is hot, slice the ciabatta rolls in half. Transfer to the buns to a clean baking sheet and toast for about 5 - 10 minutes.
    • Chop the onions into slices. Transfer to a bowl. Pour champagne vinegar over to pickle. 

    For the Pesto:

    • Place basil, parmesan, salt, walnuts and garlic into the blender.
    • Pour in olive oil as the blender begins to blend the original ingredients. Blend until smooth. 

    For the Mayonnaise

    • Mix the mayonnaise, minced garlic, horseradish, and lemon zest together and set aside.

    For the Assembly:

    • Slice the tomatoes, mozzarella, onions and basil.
    • Spread mayonnaise on one bun. Add pesto to the other bun.
    • Layer the prepared sandwich ingredients around the chicken breasts.
    • Cut and serve. 

    Video

    Notes

    • You'll know the chicken breasts are done once they reach an internal temp of 165F.
    • Grilling the chicken will add even more flavor, just don't let it dry out!
    • Add some jalapeños to the onions before pickling them for an extra kick.
    • I love the creaminess of fresh mozzarella but feel free to use your favorite cheese, I'm trying an aged gouda next time!

    Nutrition

    Serving: 1g | Calories: 385kcal | Carbohydrates: 42g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Fiber: 9g | Sugar: 3g