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Roasted Pesto Mozzarella Chicken Sandwiches
Andre Lewis

Roasted Pesto Mozzarella Chicken Sandwiches

Roasting lets the pesto form a concentrated green coating instead of sliding through grill grates. Mozzarella goes on for the final minutes, just long enough to slump around the chicken without turning rubbery. Roasted red pepper adds sweetness and moisture, so the focaccia needs only a restrained swipe of mayo.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1/2 cup basil pesto divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 slices low-moisture mozzarella cheese
  • 4 focaccia sandwich squares split
  • 1/4 cup mayonnaise
  • 1 cup jarred roasted red pepper strips drained and patted dry

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with foil.
  2. Coat the chicken with 1/4 cup pesto, salt and black pepper and arrange the cutlets in a single layer.
  3. Roast for 14 minutes, turn the chicken and roast for 4 to 6 minutes more.
  4. Top each cutlet with mozzarella and return the pan to the oven for 2 minutes, until the cheese melts and the chicken reaches 165°F.
  5. Rest the chicken for 5 minutes and warm the focaccia in the switched-off oven for 2 minutes.
  6. Stir the mayonnaise with the remaining pesto and assemble each focaccia square with pesto mayo, 1 cheesy chicken cutlet and 1/4 cup roasted pepper strips.