Chicken and Roasted Red Pepper Melt on Ciabatta

• 8 oz chicken breast, sliced
• 1 cup roasted red peppers, drained and sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 4 ciabatta rolls, split
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• 1/4 cup mayonnaise
• 2 tablespoons fresh basil, chopped
• 1 tablespoon balsamic vinegar

Steps

1. 1 Preheat a skillet over medium heat.
2. 2 Season chicken slices with salt, pepper, and garlic powder.
3. 3 Cook chicken in olive oil for 6-7 minutes per side until fully cooked.
4. 4 In a small bowl, mix mayonnaise with balsamic vinegar.
5. 5 Spread the mayo mixture on the cut sides of the ciabatta rolls.
6. 6 Layer roasted red peppers and cooked chicken on the bottom half of each roll.
7. 7 Top with mozzarella and Parmesan cheese.
8. 8 Place the sandwiches in a preheated oven at 350°F for 5 minutes, or until cheese is melted.
9. 9 Garnish with fresh basil before serving.

Equipment

• Skillet
• Oven

Variations

• Add spinach or arugula for an extra layer of flavor and texture.

Substitutions

• Substitute ciabatta with sourdough or a hearty whole-grain bread if preferred.

Pairings

• Pairs well with a crisp white wine or an iced tea.

Nutrition

Tips

• For extra flavor, lightly toast the ciabatta rolls before assembling the sandwiches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain the ciabatta's texture.

Freezing: This sandwich does not freeze well due to the ciabatta becoming soggy upon thawing.

Serving Suggestions

• Serve with a side of sweet potato fries or a fresh garden salad.

FAQ