Name: Grilled chicken sandwich with arugula pesto, herb and lemon mayonnaise
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
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

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

Directions

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.