Genovese Grilled Chicken Ciabatta

This classic Italian sandwich uses items you already have on hand: Grande Fior·di·Latte Fresh Mozzarella, grilled chicken breast, basil pesto mayonnaise, roasted red pepper and sliced red onion layered on a rustic oven-toasted ciabatta roll. Keep it ready for your lunch or dinner crowd.


1 Ciabatta roll, sliced

1 oz. Pesto mayonnaise

3 oz. (1 each) Grilled chicken breast fillets, sliced

1 oz. (1/4 cup) Roasted red pepper, drained, julienned

1/4 oz. (1/8 cup) Red onion, fresh, julienned

2 each Basil leaves (optional)

Pesto Mayonnaise

12 oz. (11/2 cups) Mayonnaise

12 oz. (11/2 cups) Basil pesto

1/4 oz. (1 tbsp.) Lemon pepper seasoning blend, optional


Yield: One sandwich
  1. Put 1 ciabatta roll, cut sides up, on flat work surface. Spread 1 tbsp. pesto mayonnaise on each half.
  2. Layer 4 slices chicken breast on bottom half of roll; top with 1 oz. roasted red pepper and 1/4 oz. red onion.
  3. Layer 3 slices Grande Fresh Mozzarella on top half.
  4. Toast open face at 450°F for 1 to 11/2 minutes in impingement oven, at 400°F for 2 to 21/2 minutes in deck oven.
  5. Add basil leaves to top half. Close sandwich, slice in half. Serve.
Pesto Mayonnaise
Yield: 24 oz. (24 servings) pesto mayonnaise
  1. Combine mayonnaise, basil pesto and lemon pepper seasoning in bowl and whisk to blend.
  2. Cover and chill to hold.