Open Face Chicken Pesto Tomato Sandwich (31 Minutes)

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This sandwich features juicy chicken, ripe tomatoes, and aromatic basil, all layered on a crispy ciabatta bread with a spread of pesto and topped with melted cheese.

It’s a perfect choice for a quick lunch, a light dinner, or even a sophisticated snack.

The combination of these fresh ingredients on ciabatta bread creates a delicious balance of textures and flavors. Let’s get started!

  • Prep Time: 14 minutes
  • Cook Time: 17 minutes
  • Total Time: 31 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 1 large ciabatta loaf, sliced horizontally
  • 2 thinly sliced chicken breasts
  • 2 tomatoes, sliced
  • Fresh basil leaves
  • 1/2 cup pesto sauce
  • 1 cup mozzarella cheese, shredded
  • Olive oil
  • Salt and pepper to taste
  • Optional: garlic powder, dried herbs for seasoning chicken

Instructions

  1. Season and Cook Chicken (12 minutes): Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and optional garlic powder and dried herbs. In a skillet, heat some olive oil over medium heat. Sear the chicken on both sides until golden. Transfer the chicken to a baking dish and bake in the oven for about 10 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let it rest.

  2. Prepare Ciabatta (3 minutes): While the chicken is cooking, brush the cut sides of the ciabatta loaf with olive oil. Place it on a baking sheet and broil for 1-2 minutes, or until lightly toasted. Remove from the oven.

  3. Spread Pesto (2 minutes): Spread the pesto sauce evenly over the toasted ciabatta.

  4. Add the basil and chicken (3 minutes): Place the basil leaves and one of the chicken breasts on top of the pesto.
  5. Add the cheese (1 minute): Sprinkle on the mozzarella cheese.

  6. Add Tomato Slices (2 minutes): Add the tomato slices and season with a little salt and pepper.

  7. Broil the Sandwich (4-5 minutes): Return the sandwich to the broiler for 4-5 minutes, or until the cheese is melted and bubbly.

  8. Serve (2 minutes): Remove the sandwich from the oven. Allow it to cool for a minute before serving.

  9. Enjoy (1 minute): Serve the open-faced sandwich warm.

Notes

For this sandwich ensure the chicken is fully cooked through yet moist. The pesto provides a flavorful base, while the melted cheese complements the juicy chicken.

The key is to balance the flavors and textures for a delightful culinary experience. This sandwich is not only delicious but also visually appealing, making it perfect for a special lunch or casual dinner. 

Pair this dish with your favorite sides for a complete meal and enjoy! 

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 80mg

Pair this with...

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.

For Tomorrow's Dinner

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Creamy Chicken Pot Pie Gnocchi (27 Minutes)

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