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Italian-Style Chicken Sandwiches

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Serves 4

Lunchtime can't come any sooner.


1/4 cup tomato pesto
2 tablespoons mayonnaise
3/4 lb chicken breasts, skinless, boneless
Salt, to taste
1 teaspoon olive oil
1 loaf ciabatta bread, cut in half horizontally
16 basil leaves
3/4 cup shredded mozzarella cheese
1/2 cup sliced red bell peppers
1 tomato, thinly sliced
Ground black pepper, to taste


  1. In a small bowl, stir together pesto and mayonnaise then set aside.
  2. Sprinkle chicken breasts with salt and pepper.
  3. In a large, nonstick skillet set over medium-high heat, heat oil. Add chicken and cook for 3 minutes on each side, or until cooked through and done. Remove from skillet to a cutting board and allow chicken to cool slightly. Cut chicken into thin slices, lengthwise.
  4. Preheat broiler.
  5. Place ciabatta, cut sides up, on a baking sheet. Broil until lightly browned, for about 3 minutes. Remove ciabatta from pan.
  6. Spread pesto mixture evenly over bread halves.
  7. Place chicken slices evenly over bottom half of ciabatta. Evenly place basil leaves atop chicken then sprinkle with cheese; place under broiler and broil for 2 minutes, or until cheese melts. Place bell pepper and tomato on top of cheese, cover with top half of bread then cut into 4 equal pieces.
Course: Dinner
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