Grilled Chicken Ciabatta Sandwich

Grilled Chicken Ciabatta Sandwich


When I go shopping at the Mall of America with my Mother, there is only one place we will eat lunch- Nordstrom's Cafe.  It is delicious cafe tucked in the corner of the third floor, between active wear and BP.  During the Summer time this chicken ciabatta sandwich is one of their specials.  It wasn't until about my 4th time ordering it that it finally occurred to me that I could easily make this at home.

Now this is a year-round staple in my household.  It is so easy to make but packed with flavor.   It is particularly delicious in the Summer when we can grab basil right out of the garden.  Also, since really this is just a sandwich, it is easy to customize for everyone's tastes. (Leave basil off for my sister, take chicken off for me, add Sriacha (?) for my dad, slice an extra big slice for my brother)


Ingredients
1/4 cup (about 2 ounces) sun-dried tomato pesto 

2 tablespoons fat-free mayonnaise 

3/4 pound skinless, boneless chicken breasts

1/4 teaspoon pepper 

1/8 teaspoon salt 

1 teaspoon olive oil 

1 (8-ounce) loaf ciabatta 

12 large basil leaves 

3/4 cup (3 ounces) fresh mozzarella cheese 

1/2 cup sliced bottled roasted red bell peppers 

1 large tomato, thinly sliced 
drizzle of Balsamic vinegar


Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.


Sprinkle chicken with pepper and salt and grill until cooked.  Then slice chicken into somewhat thin pieces.


Cut ciabatta in half horizontally and spray with olive oil. Place bread, cut sides up, on grill. Grill until lightly brown on both sides.


To assemble: Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, drizzle generously with balsamic vinegar over and cover with top half of bread. Cut and serve.