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  • Prep
    15 min
  • Total
    22 min
  • Servings
    4

Grilled Chicken and Provolone Cheese Sandwich

Ingredients

Pesto mayonnaise:

90 mL (6 tbsp) pesto

90 mL (6 tbsp) mayonnaise

60 mL (1/4 cup) sun-dried tomatoes in oil, rinsed

10 mL (2 tsp) lime juice, freshly pressed

1 small red onion, chopped

1 garlic clove, chopped

10 mL (2 tsp) ground cumin

Salt and freshly ground pepper, to taste

 

Sandwich:

4 olive ciabatta buns, cut in half

2 chicken breasts, cut in half widthwise

Salt and freshly ground pepper, to taste

3 medium tomatoes, sliced

8 slices of Saputo Sliced Provolone Cheese

250 mL (1 cup) arugula

8 parsley leaves, finely chopped

Directions

  1. Mix pesto, mayonnaise, sun-dried tomatoes, lime juice, onion, garlic, cumin, salt and pepper in a blender or food processor. Set aside.

     

  2. Season the chicken breasts and grill on the barbecue or in a pan over medium heat for 5 to 7 minutes per side or until they are cooked through.

     

  3. Place 2 slices of cheese on top of each breast a few seconds before removing the chicken from the grill, to melt the cheese slightly.

     

  4. Brush the inside of the buns with the pesto mayonnaise. Place the chicken breasts and remaining ingredients on the bottom half of the bun. Cover with the top half of the buns.