Pesto Chicken Sandwich

Instructions

1. You are going to slice the chicken cutlet into two additional cutlets, i.e. when you are done, you should have three similarly-sized chicken cutlets. Place the chicken cutlet onto a cutting board. Place your hand firmly on top of the chicken cutlet and slice the chicken horizontally. Repeat this step so that you are left with three, chicken cutlets.
2. Season the chicken cutlets with the salt, pepper, and oregano. Be sure to season both sides of the chicken cutlets.
3. Spray a grilling pan liberally with cooking oil and bring the pan to a medium-high heat.
4. Grill each chicken cutlet for about 3-4 minutes per side. If you are unsure whether the cutlet is fully cooked, slice through the thickest part of the cutlet and make sure that you do not see any pink. Remove the chicken cutlets from the pan and set them aside.
5. Preheat the oven to 350 degrees.
6. While the oven is preheating, slice the tomatoes into sandwich rounds and cut the provolone cheese slices into semi-circles.
7. Slice the ciabatta loaf into three pieces, slice the pieces open, and place them on a baking sheet. Place the bread into the oven and allow it to toast for about five minutes.
8. Remove the bread and begin to assemble the sandwiches by coating each open face side of the bread with basil pesto sauce.
9. Place one chicken cutlet on the bottom slice of each sandwich.
10. Top the chicken with a half of slice of provolone. Put the other half of slice of provolone on the other side of the sandwich.
11. Put the sandwiches back in the oven for 1-2 minutes. You just want to melt the cheese.
12. Remove the sandwiches from the oven. Add the tomato slices and spinach leaves to the sandwiches.
13. Plate, serve and enjoy.

• Servings : 3
• Ready in : 30 Minutes
• Course : Lunch
• Recipe Type : Lunch