Ingredients
Scale
- For the Chicken
- 2 large boneless, skinless chicken breasts (~1 pound)
- 1 tablespoon Italian seasoning
- Salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon avocado oil
- For the Sandwiches
- 4 ciabatta rolls, sliced in half horizontally
- 4 tablespoons mayonnaise, divided (optional)
- ⅓ cup pesto, divided
- 6 ounces fresh mozzarella, sliced
- 4 Roma tomatoes, sliced
- Avocado oil, for brushing
Instructions
- Slice chicken breasts horizontally to create 4 evenly sized cutlets. Pound thicker areas if needed.
- Season cutlets with Italian seasoning, salt, and black pepper on all sides.
- Heat a large skillet over medium-high heat and add avocado oil. Once hot, sear chicken cutlets 3–5 minutes per side until internal temperature reaches 160°F. Remove and set aside.
- Toast ciabatta rolls in the skillet, cut side down, for 1–2 minutes until lightly golden.
- Assemble sandwiches: Spread 1 tablespoon mayonnaise on one half of each roll. Spread 1 ¼ tablespoons pesto on the other half.
- Place chicken cutlets on mayonnaise side, top with 1 ½ ounces mozzarella, then tomato slices. Close sandwich with pesto side, brush top with avocado oil.
- Cook sandwiches in skillet 2 minutes per side until cheese is melted and sandwiches are warmed through. Serve immediately.
Notes
- Leftovers can be refrigerated for one day.
- Reheat wrapped in foil in the oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Skillet
- Cuisine: Italian-American