What makes a great sandwich? Based on the marketing of sandwich chains, it would seem toasting the whole sandwich and topping with avocados are the key ingredients to a successful lunch. I disagree. To me, a great sandwich is simple: crunchy bread, well-cooked meat, and flavorful spread.
The other day, I prepared a fantastic basil-pesto chicken sandwich on ciabatta. It is a simple sandwich to make, but one which most stores and restaurants get wrong. Dry chicken doused in oily pesto on soggy bread might make for the worst sandwich I can think of.
How can you get it right? Butcher the chicken and season with lemon, garlic, and pepper before roasting in the oven on 425 for an hour (I used the convection option on mine to circulate the heat evenly). Prepare your pesto, lightly season some arugula with olive oil and sea salt, and slice your ciabatta in half. When you take the chicken out of the oven, add your bread in and reduce the heat to 350. Remove your chicken from the bone and roughly chop before tossing in a bowl with the pesto. Remove the toasted ciabatta, add your arugula, and top with your basil pesto.
The rest is simple, eat and enjoy!
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