Mozzarella Chicken Sandwich Recipe

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Recipes.net Team Published: March 23, 2020 Modified: November 9, 2020
Mozzarella Chicken Sandwich Recipe

This sandwich provides two grain servings from the ciabatta, a little more than two servings of meat from the chicken, and half a dairy serving from the cheese. Serve with orange wedges and baked chips.

How To Make Mozzarella Chicken Sandwich

  • 1/4 cup sun-dried tomato pesto (e.g. Classico)
  • 2 tbsp fat-free mayonnaise
  • 3/4 lb skinless and boneless chicken breasts
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 8 oz ciabatta bread
  • 12 large basil leaves
  • 3/4 cup mozzarella cheese (shredded and partly skimmed )
  • 1/2 cup red bell peppers (sliced, bottled, and roasted)
  • 1 large tomato (thinly sliced)
  1. Combine the pesto and mayonnaise in a small bowl. Make sure to stir in order to blend the ingredients. Afterward, sprinkle the chicken with pepper and salt.
  2. Heat the oil in a large nonstick skillet over medium-high heat, then add the chicken and cook it for 3 minutes on each side until it is done.
  3. Remove the chicken from heat and let it cool slightly. Next, place it on a cutting board and cut it lengthwise into thin slices.
  4. Start preparing your broiler. While it heats up, cut the ciabatta in half horizontally.
  5. Place the bread on a baking sheet and broil it for 3 minutes or until it browns slightly. Afterward, remove it from the pan.
  6. Garnish the chicken with basil leaves and top it with cheese. After that, place it on a baking sheet and broil it for 2 minutes or until the cheese melts.
  7. Once the chicken is done cooking, top it with bell peppers and tomatoes, then place half of the bread on top. Cut into 4 equal pieces and serve. Bon apetit!

How To Make Mozzarella Chicken Sandwich

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Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Serves:
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Ingredients

  • 1/4 cup sun-dried tomato pesto , e.g. Classico
  • 2 tbsp fat-free mayonnaise
  • 3/4 lb skinless and boneless chicken breasts
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 8 oz ciabatta bread
  • 12 large basil leaves
  • 3/4 cup mozzarella cheese, shredded and partly skimmed
  • 1/2 cup red bell peppers, sliced, bottled, and roasted
  • 1 large tomato, thinly sliced

Instructions

  1. Combine the pesto and mayonnaise in a small bowl. Make sure to stir in order to blend the ingredients. Afterward, sprinkle the chicken with pepper and salt. 

  2. Heat the oil in a large nonstick skillet over medium-high heat, then add the chicken and cook it for 3 minutes on each side until it is done.

  3. Remove the chicken from heat and let it cool slightly. Next, place it on a cutting board and cut it lengthwise into thin slices.

  4. Start preparing your broiler. While it heats up, cut the ciabatta in half horizontally.

  5. Place the bread on a baking sheet and broil it for 3 minutes or until it browns slightly. Afterward, remove it from the pan.

  6. Garnish the chicken with basil leaves and top it with cheese. After that, place it on a baking sheet and broil it for 2 minutes or until the cheese melts. 

  7. Once the chicken is done cooking, top it with bell peppers and tomatoes, then place half of the bread on top. Cut into 4 equal pieces and serve. Bon apetit!

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