Genovese Grilled Chicken Ciabatta

Ingredients:

Sandwich:

  • 1 Ciabatta roll, sliced (#130505)
  • 1 oz. Pesto mayonnaise
  • 3 oz. (1 each) Grilled Chicken Breast fillets, sliced (#261255)
  • 1 oz. (¼ cup) Roasted Red Peppers, drained, julienned (#360150)
  • ¼ oz (1/8 cup) Red Onion, fresh, julienned (#340092)
  • 1 oz (3 slices) Fresh Mozzarella, sliced (#140502)
  • 2 each (optional) fresh Basil Leaves (#340202)

Pesto Mayonnaise (yield 24 oz – 24 servings):

  • 12 oz. (1½ cups) Mayonnaise (#294000)
  • 12 oz (1½ cups) Basil Pesto (#403010)
  • ¼ oz (1 Tbsp) optional Lemon and Pepper Seasoning Blend

 

Directions:

  1. Put one ciabatta roll, cut sides up, on a flat work surface.  Spread 1 Tbsp. pesto mayonnaise on each half.  Layer 4 slices chicken breast on bottom half of roll; top with 1 oz. roasted red pepper and ¼ oz. red onion.  Layer three slices fresh mozzarella on top half.  Toast open face at 450-degrees F for 1 to 1½ minutes in impingement oven, at 400-degrees F for 2 to 2½ minutes in deck oven.  Add basil leaves top top half.  Close sandwich, slice in half.  Serve.
  2. For pesto mayonnaise, combine ingredients in bowl and whisk to blend.  Cover and chill to hold.

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