Ingredients
| 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 | ||
| arugula | ||
| 2-3 | vine ripe heirloom tomatoes, sliced | |
| sea salt to taste | ||
| cracked black pepper to taste |
Directions
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!
