Gouda, Pesto & Chicken Ciabatta

Name: Gouda, Pesto & Chicken Ciabatta
Total time: 30 min
Yield: 1 serving
Ingredients: Chicken breasts, boneless and skinless; Salt and pepper; Emborg Natural Gouda Slices; Ciabatta loaf; Basil pesto; Sun-dried tomato pesto; Rocket leaves (arugula), dressed with lemon juice; Olive oil

Breakfast

Lunch

Dinner

A delicious chicken, cheese and pesto ciabatta made with juicy chicken cut into slices, a creamy pesto sauce and cumin gouda.

30 mins

Instructions

Season the chicken breasts with salt and pepper, then grill or pan-sear until fully cooked, about 5–6 minutes per side. Set aside and slice.
Preheat a panini press or grill pan. Cut ciabata bread horizontally and spread basil pesto on one side and tomato pesto on the other.
On the basil pesto side, layer grilled chicken breasts slices and Emborg Natural Gouda Slices. Top with lemon-dressed rocket leaves.
Close the sandwich with the other half of the ciabatta. Brush the outside with olive oil.
Place the sandwich on the preheated panini press or grill pan. Grill until the bread is toasted and the cheese is melted, about 5–6 minutes.
Remove the sandwich from the heat and let it rest for a minute. Slice it into portions and serve immediately.