Roasted Red Pepper Chicken Mozzarella (Printable Version)
Layers of chicken, prosciutto, roasted peppers, mozzarella, and pesto-mayo create a fresh, warm lunch option.
# Ingredients:
→ Spread
01 -
2 tablespoons mayonnaise
02 -
1 tablespoon prepared pesto
→ Bread
03 -
1 individual portion baguette, ciabatta, or focaccia, halved horizontally
→ Filling
04 -
Sliced cooked chicken breast
05 -
Sliced prosciutto
06 -
Roasted red peppers, jarred or homemade, sliced
07 -
Sliced low-moisture mozzarella cheese
08 -
Arugula, spinach, or fresh basil leaves
→ Seasoning
09 -
Kosher salt
10 -
Freshly ground black pepper
# Steps:
01 -
Combine the mayonnaise and pesto in a small bowl, mixing well to form a cohesive spread.
02 -
Spread the pesto-mayonnaise evenly on the bottom half of the bread. Layer with sliced chicken, prosciutto, roasted red peppers, mozzarella, and arugula or preferred greens. Season generously with kosher salt and freshly ground black pepper.
03 -
Wrap the assembled sandwich securely in aluminum foil. Toast in a preheated oven or toaster oven until the cheese is melted and the bread is warmed through. Slice in half crosswise and serve immediately.
# Notes:
01 -
Wrapping the sandwich in foil before toasting ensures even melting of the cheese and prevents the bread from drying out.