Ingredients:

  • 1.1 lbs chicken breast, sliced into cutlets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups fresh basil leaves, tightly packed (60g)
  • 0.25 cup pine nuts, toasted (35g)
  • 2 cloves garlic, smashed
  • 0.5 cup Parmigiano-Reggiano, finely grated (50g)
  • 0.5 cup extra virgin olive oil
  • 8 thick slices artisan ciabatta or sourdough bread (approx. 400g total)
  • 4 slices provolone cheese (approx. 112g)
  • 1 cup fresh arugula (20g)
  • 1 large beefsteak tomato, sliced into 1/2 inch rounds

Instructions:

  1. Place chicken cutlets between sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
  2. Whisk 2 tbsp olive oil, lemon juice, oregano, salt, and pepper; marinate the chicken for 15 minutes.
  3. In a food processor, pulse basil, toasted pine nuts, and garlic until coarsely chopped.
  4. Slowly stream in 1/2 cup olive oil while processing, then fold in the Parmigiano-Reggiano.
  5. Preheat a grill pan to high heat. Sear chicken for 4-5 minutes per side until a mahogany char forms and internal temperature reaches 165°F (74°C).
  6. Toast bread slices and immediately place provolone cheese on the bottom slices to create a melted fat-based moisture barrier.
  7. Spread a generous layer of pesto over the cheese, followed by the grilled chicken, tomato slices, and fresh arugula.
  8. Top with the second slice of bread and serve immediately while the exterior remains crisp.