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-
Prep
- 15 min
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Prep
-
- Total
- 22 min
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- Serving
- 4
Grilled Chicken and Provolone Cheese Sandwich
Featured Product
Sliced Provolone Cheese
Provolone cheese has a soft, creamy and stretchy texture and its flavour becomes stronger and tangier with age. Delicious as a snacking cheese, it is also perfect to eat at the end of a meal or served in appetizers, main dishes or on a cheese platter. Pre-sliced for your convenience.
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
- Mix pesto, mayonnaise, sun-dried tomatoes, lime juice, onion, garlic, cumin, salt and pepper in a blender or food processor. Set aside.
- 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
- 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.
- 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.
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