Grilled Chicken, Burrata, Pesto, Sun Dried Tomato, Arugula.
The Story
This sandwich transforms the classic Italian trio of pesto, burrata, and sun-dried tomatoes into a handheld masterpiece. The creamy burrata melts slightly against the warm grilled chicken, while peppery arugula adds the perfect bite to balance the rich, herbaceous pesto.
Bring restaurant-quality flavors to your kitchen with this elevated chicken sandwich. The combination of creamy burrata, homemade pesto, and perfectly grilled chicken creates a sophisticated yet satisfying meal that's perfect for lunch or a light dinner.
Ingredients
2 boneless chicken breasts (5 oz each)
4 slices ciabatta or focaccia bread
4 oz fresh burrata cheese
4 tbsp basil pesto
1 oz sun-dried tomatoes in oil, sliced
2 cups fresh arugula
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
Instructions
1
Season chicken breasts with salt, pepper, and garlic powder. Let rest at room temperature for 15 minutes.
2
Heat olive oil in a grill pan or outdoor grill over medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3
Lightly toast the bread slices until golden brown on both sides.
4
Spread 1 tablespoon of pesto on each slice of bread.
5
On two slices, layer the sliced grilled chicken, torn burrata cheese, sun-dried tomatoes, and fresh arugula.
6
Top with remaining bread slices and serve immediately while the burrata is still creamy.
