These pesto chicken and roasted tomato subs are the best, tastiest summer Italian-style sandwich, they’re super easy to make and taste so good and are the ultimate taste of Italian summer. This is definitely a must make recipe if you love Italian food as much as I do. The flavours packed into this one sandwich all work so well together. Ciabatta smothered with pesto is definitely one of my favourite comfort foods, I love everything single thing about pesto, I could eat it by the spoonful and not stop! You’re definitely going to love to try this recipe, tender cooked chicken is layered with pesto genovese, sweet roasted tomatoes, parmesan shavings and fresh basil- aren’t these the best sandwich fillings ever?! Enjoy al fresco as a light bite at dinner or pack up for a picnic. Enjoy the recipe guys!
I like to keep the recipe simple, but if you like you could add even more roasted or grilled veggies. I definitely think grilled courgettes or peppers would work amazingly with the other flavours in this recipe. So let your imagination run wild and add your own twist! Also, I just love the colours, they really shout out summer and they look so vibrant.
I’ve really been enjoying some Italian food lately, I’m actually visiting Italy in a few weeks. So you can probably tell I’m super excited, I’m just dreaming of countless amounts of gelato, pasta, pizza, cannoli, crostata’s and of course not to forget, limoncello. I’m sure I’ll drink my fair share of that whilst on holiday…
3 medium free-range chicken breasts, skinless and boneless
1 tbsp of olive oil
Sea salt and cracked black pepper, to taste
100g of cherry tomatoes, halved
1 large Ciabatta loaf, cut into 4 pieces or 4 Ciabatta rolls (you could also use panini or any other of your favourite breads)
3-4 tbsp of green Pesto
Fresh basil leaves
1. Preheat your oven to 190 degrees C Fan. Place the chicken in a roasting dish. Drizzle over the olive oil and season. Cover with tin foil and roast in the oven for an hour or until completely cooked through.
2. To roast the tomatoes, place in a roasting dish, drizzle with a little oil, season and cook for 5-7 minutes until the juices are just staring to bubble.
3. Once the chicken is cooked, allow it to rest for at least 10 minutes, then slice up. To serve, take a ciabatta, spread a little pesto on the base. Fill with the chicken, the tomato, parmesan and some basil leaves, add more pesto on top. Enjoy!