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Chicken Prosciutto Pesto Sandwich


1 ciabatta bread loaf
3-4 chicken cutlets, ready made
1 16 oz jar Pastene Double Roasted Pepper Strips
1 4.76 oz jar Pastene Basil Pesto
Pastene Extra Virgin Olive Oil
Pastene Balsamic Glaze
16 oz fresh buffalo mozzarella, sliced
parma prosciutto, thinly sliced
2-3 vine ripe heirloom tomatoes, sliced
sea salt to taste
cracked black pepper to taste


by Alexia @Uhadmeatkitchen

  • Slice open the full loaf and lay down both sides.
  • Spread the basil pesto on both sides of the bread.
  • Lay down the chicken cutlets on the bottom of the bread.
  • On top of the chicken, add a layer of sliced tomatoes.
  • Season the tomatoes with salt and pepper to taste.
  • Add a layer of sliced mozzarella and then the prosciutto.
  • Drizzle balsamic glaze and olive oil over the top.
  • On the other side of the bread, add the peppers. 
  • In a bowl, toss the arugula with a drizzle of olive oil and balsamic glaze and season with salt and pepper.
  • Layer arugula on the bread with the peppers.
  • Put both sides together, slice it up and enjoy!

Product Used

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