Grilled Chicken, Pesto & Brie Ciabatta Sandwich
This Grilled Chicken, Pesto & Brie Ciabatta Sandwich is my all-time favourite sandwich! The flavours go so well together and it makes the perfect hearty and healthy lunch or dinner. The sandwich is composed or a soft and chewy ciabatta bun with a filling of light mayo, baby spinach, tomato, grilled chicken, melted brie and spinach pesto. It is a gourmet sandwich but also easy to make!
Tips for Making a Perfect Sandwich
- Use organic chicken breast: Organic chicken has a superior flavour to regular chicken and will make the sandwich more flavourful.
- Use freshly grilled chicken: This sandwich tastes superior when the grilled chicken is freshly made instead of made in advance and reheated.
- Freshly make the pesto: The spinach pesto tastes best when it is freshly made and therefore should be made right before assembling the sandwich.
- Serve warm: This Sandwich is best served warm. Serve the wrap immediately while the cheese is still melted and the chicken is warm.
Recipe Q & A
Q: Can I substitute the Roma tomato for another tomato variety?
A: Yes, you can substitute the Roma tomato for any large tomato variety.
Q: Can I substitute the baby spinach for regular spinach?
A: It is not recommended. Baby spinach has a sweeter flavour and more delicate texture than regular spinach and is more suited for this recipe.
Q: Can I reheat the sandwich?
A: The sandwich can be heated briefly in the microwave to warm. Do not heat it too long since this will wilt the spinach and cook the tomato.
Grilled Chicken, Pesto & Brie Ciabatta Sandwich
Recipe By: Blue Ribbon Eats
Servings: 2
Prep Time: 20 minutes
INGREDIENTS
2 ciabatta buns, cut in half lengthwise
light mayo (1/2 the fat)
1 Roma tomato, sliced
4 slices of Brie
1 1/2 cups baby spinach
1 grilled organic chicken breast, cut into thick slices
Spinach Pesto:
1/2 cup packed baby spinach, minced
2 teaspoons extra-virgin olive oil
1/8 teaspoon dried basil
1/8 teaspoon garlic powder
pinch of salt
INSTRUCTIONS
Spinach Pesto:
- In a small bowl add all of the ingredients for the spinach pesto and mix until combined.
Assembly:
- For each sandwich, spread a thin layer of mayo on the cut side of each half of the ciabatta bun.
- Place the bottom half of the ciabatta bun cut side up on a serving plate. Spread half of the spinach pesto on top of the bun.
- Place half of the grilled chicken slices on top of the bun so that it is covered. Place two slices of brie on top. Microwave the bun for ~25 seconds or until the brie melts.
- Place half of the tomato slices on top of the brie and half of the spinach on top. Place the top half of the ciabatta bun cut side down on top.
Yields 2 servings
20 minPrep Time
20 minTotal Time
Save Recipe
Ingredients
2 ciabatta buns, cut in half lengthwise
light mayo (1/2 the fat)
1 Roma tomato, sliced
4 slices of Brie
1 1/2 cups baby spinach
1 grilled organic chicken breast, cut into thick slices
1/2 cup packed baby spinach, minced
2 teaspoons extra-virgin olive oil
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
pinch of salt
Instructions
- In a small bowl add all of the ingredients for the spinach pesto and mix until combined.
- For each sandwich, spread a thin layer of mayo on the cut side of each half of the ciabatta bun.
- Place the bottom half of the ciabatta bun cut side up on a serving plate. Spread half of the spinach pesto on top of the bun.
- Place half of the grilled chicken slices on top of the bun so that it is covered. Place two slices of brie on top. Microwave the bun for ~25 seconds or until the brie melts.
- Place half of the tomato slices on top of the brie and half of the spinach on top. Place the top half of the ciabatta bun cut side down on top.
Calories
Fat
Carbs
Protein
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