- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 25 mins
- Serves
- Serves 4 to 6
Ingredients
- Grilled chicken
- 2
- skinless chicken breasts
- 2 tbsp
- olive oil
- 2 tbsp
- smoked paprika
- 1 tbsp
- paprika
- 1 tbsp
- ground cumin
- 1 tbsp
- ground cilantro
- ½
- lemon, zest and juice
- Salt and pepper
- Arugula pesto
- 4 cups
- arugula
- 1/4 cup
- shredded parmesan
- 1/4 cup
- roasted walnuts
- 1
- small clove of garlic, minced
- 1/2 cup
- olive oil
- Zest of 1 lemon
- Salt and pepper
- Herb and lemon mayonnaise
- 1/2 cup
- mayonnaise, homemade or store-bought
- 3 tbsp
- chives, chopped
- 3 tbsp
- parsley, chopped
- ½
- lemon, zest and juice
- Salt and pepper
- Selection of garnishes (to taste)
- Fresh mozzarella or provolone, sliced
- Prosciutto slices
- Pancetta slices
- Sausage slices
- Store-bought grilled peppers
- Arugula
- 4 to 6
- ciabatta buns, cut in half
Preparation
- Step 1
- Chicken: in a bowl or large Ziploc bag, mix the spices and the oil, lemon zest and juice. Add the chicken breasts and coat them with the marinade. Add salt and pepper. Marinate in the fridge 4 to 6 hours or overnight.
- Step 2
- Heat the barbecue for indirect cooking and grill the chicken breasts about 15 minutes, turning them over to leave grill marks. Transfer to a dish and set aside a few minutes before slicing.
- Step 3
- Pesto: using a food processor or hand blender, crush all the ingredients and gradually drizzle in the oil. Adjust the seasoning to taste.
- Step 4
- Mayonnaise: in a small bowl, mix all the ingredients together. Taste and adjust the seasoning as needed.
- Step 5
- Assembly: spread mayonnaise onto the bread and add the grilled chicken, cold cuts, grilled peppers, and a spoonful of arugula pesto. Close the sandwich and grill a few minutes on the barbecue, if desired.
