Categories: Sandwiches/Wraps
Ingredients
- 4 tbsp unsalted butter, divided
- 2 small bell peppers, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1/8 tsp crushed red pepper
- 1/4 cup all-purpose flour
- 4 chicken cutlets, pounded to 1/4-inch thickness
- 4 ciabatta rolls, halved horizontally
- 1 tbsp olive oil
- 2 cups sliced fresh mozzarella
- 2 cups fresh baby arugula
- 3.5 oz. jar prepared pesto
Directions
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Preheat oven to 450. Line a large rimmed baking sheet with foil.
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In a large skillet, melt 2 tbsp butter over medium-high heat. Add bell peppers, onion, 1/2 tsp salt, 1/4 tsp black pepper and red pepper; cook, stirring occasionally, until tender, about 8 minutes. Remove from skillet.
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In a shallow dish, whisk together flour, remaining 1 tsp salt and remaining 1/2 tsp pepper. Dredge chicken in flour mixture, shaking off excess.
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Melt remaining 2 tbsp butter in skillet. Add chicken; cook, turning once, until golden brown and cooked through, about 5 minutes per side.
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Place rolls, cut side up, on prepared pan. Drizzle with olive oil. Bake until golden brown, about 5 minutes. Layer vegetables, chicken and mozzarella on bottom half of rolls. Bake until cheese is melted, about 5 minutes more. Top with arugula. Spread pesto on top half of rolls, and place on top of arugula.