Ingredients:

  • 1 large loaf (14 inches) French Bread
  • 2 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic, halved
  • 0.75 cup Basil Pesto
  • 2 cups Low-Moisture Mozzarella, shredded
  • 0.25 cup Parmigiano-Reggiano, finely grated
  • 0.5 tsp Red Pepper Flakes
  • 1.5 cups Grilled Chicken Breast, diced
  • 0.5 cup Cherry Tomatoes, halved
  • 2 tbsp Fresh Basil leaves, for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice your 14 inch French bread loaf in half lengthwise. Place both halves, cut side up, on a large baking sheet.
  2. Drizzle the 2 tbsp Extra Virgin Olive Oil over the cut surfaces of the bread. Use a pastry brush or the back of a spoon to ensure even coverage.
  3. Remove the tray from the oven. Take your halved 1 clove Garlic and rub the cut side directly onto the toasted surface of the warm bread. <small>Note: The heat from the bread softens the garlic, allowing it to melt into the oil like butter.</small>
  4. Spread 0.75 cup Basil Pesto evenly across both halves. Don't go too heavy on the very edges, or the oil might drip off and smoke in your oven.
  5. Sprinkle the 2 cups Low Moisture Mozzarella over the pesto. Follow this with the 0.25 cup Parmigiano Reggiano and the 0.5 tsp Red Pepper Flakes.
  6. Distribute the 1.5 cups diced Grilled Chicken Breast and the 0.5 cup halved Cherry Tomatoes over the cheese. Press them down slightly so they nestle into the mozzarella.
  7. Return the tray to the oven. Bake for 8 to 10 minutes until the mozzarella is velvety, bubbling, and showing small brown spots.
  8. Switch the oven to broil for the last 60 seconds if you want a more charred look, but watch it like a hawk! Remove from the oven and let it sit for 2 minutes.
  9. Tear the 2 tbsp Fresh Basil leaves and scatter them over the top. Use your serrated knife to cut the loaf into thick wedges.