We enjoyed these sandwiches the other week at our concert in the park. However, I originally created this sandwich as a thank you for an awesome IT tech who rescued all of my photos from my hard drive when my computer crashed recently. Yes, there is a lesson in that – back up your stuff!!! The sandwich features my standard grilled chicken breast, crispy proscuitto, roasted peppers and shallots and a garlic arugula mayonnaise. I used ciabatta rolls, but substitute your favorite roll/bread. This sandwich would be great as a panini, but since I wasn’t going to be able to serve the sandwiches hot, I didn’t grill them. The arugula mayo is made by combining arugula pesto with mayonnaise – you can use the extra pesto as a mix-in for a pasta salad which is a great accompaniment for this sandwich. If you happen to be serving anyone who has a nut allergy (as I was), simply eliminate the pine nuts – the pesto is still delicious. You can use any combination of toppings (or even use basil pesto if you prefer) – grilled or roasted tomatoes would be a great substitute if you don’t like roasted peppers. You can certainly add cheese, but I chose not too since the pasta salad I served had fresh mozerella.
- Grilled Chicken Breasts (click to link to previous post)
- Proscuitto (2 slices per sandwich)
- 2 Red Peppers
- 3 Large Shallots- thinly sliced
- 4 TBS. Arugula Pesto (recipe follows)
- 1/3-1/2 Cup Mayonnaise
- Ciabatta Rolls (or other bread/rolls)
- Olive Oil
- Salt and Pepper
Preheat oven to 375 Degrees. Lay proscuitto in a single layer on a baking tray lined with parchment paper. Bake proscuitto for 7-10 minutes until crispy. In the meantime, brush whole red peppers with olive oil and season with salt and pepper. Place peppers on a foil lined baking tray and roast for 45 minutes (turning every 20 minutes). Brush the shallot slices with olive oil and add to the baking sheet – roast with peppers for an additional 15 minutes. Remove peppers from the baking sheet and place in either a plastic or paper bag – allow to rest (and steam) for about 5 minutes. Peel the skin from the peppers and remove the stem and seeds – slice peppers into 1 inch strips. Combine the mayonnaise and pesto.
Assemble the sandwiches: Add a grilled chicken breast, 2 slices of crispy proscuitto, 2 strips of roasted peppers, and a few roasted shallots to the bottom portion of the roll. Spread a generous layer of pesto mayo on the top slice of bun and add to the bottom portion.
- 4 Cups Arugula
- 1/4 Cup Pine Nuts
- 1/4 Cup Parmesan cheese
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
Toast pine nuts in a small saute pan over medium heat until browned and aromatic. Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper.