Genovese Grilled Chicken Ciabatta
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
- 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.
- For pesto mayonnaise, combine ingredients in bowl and whisk to blend. Cover and chill to hold.