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Roasted Pesto Mozzarella Chicken Sandwich on a plate
Andre Lewis

Roasted Pesto Mozzarella Chicken Sandwiches

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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.