Gluten Free Pesto Chicken Sandwiches
Simple dinner recipe in under 30 minutes for Gluten Free AND Dairy Free Pesto Chicken Sandwiches.
Equipment
- Large Skillet
- Spatula
- Cutting board
- Meat Tenderizer
- Plastic Wrap
Ingredients
- 1 Tbsp Oil
- 2 Chicken Breasts
- 1 Tbsp Italian Seasoning
- Salt/Pepper to taste
- 4 Gluten Free Ciabatta Rolls
- 4 Tbsp Mayo
- 1/3 cup Pesto
- 4 Dairy Free Mozzarella Cheese Slices
- 4 Roma Tomatoes sliced thin, optional
Instructions
- On a cutting board, cut the chicken into 4 evenly sliced cutlets.
- Place a piece of plastic wrap over the chicken breasts.
- Using a mallet, pound the chicken thin, around 1/4-inch thick.
- Sprinkle the chicken cutlets with Gluten Free Italian Seasoning, Salt and Pepper on both sides, then transfer to a plate to rest.
- Place a large heavy bottomed skillet over medium heat, then add Oil and heat.
- Fry the chicken in the hot pan for 3-5 minutes, then flip and fry for 3-5 minutes.
- Transfer the cooked chicken to a pan and set aside.
- Keeping the skillet over medium heat, fry the Gluten Free Ciabatta Rolls, inside down.
- Using a basting brush, cover all the tops and bottoms with oil.
- Flip over the rolls and spread Mayo on each side.
- On each roll, spread 1 tablespoon Dairy Free Pesto.
- Place 1 Chicken Cutlet on each roll bottom.
- Lay 1 slice of Dairy Free Mozzarella Cheese on each chicken.
- If desired, lay 1 slice of tomato on each piece of cheese.
- Lay the toasted top roll onto the cheese and let cook for 2 minutes.
- Use two spatulas to flip each Pesto Chicken Sandwich over and toast for 2 more minutes.
- Remove the Gluten Free Pesto Chicken Sandwiches from the skillet and transfer to a platter.