Salmon Pesto Caprese Sandos
with Arugula Balsamic Salad & Fresh Mozzarella
- Milk
- Wheat
- Soy
- Fish
To make these supremely satisfying sandwiches, you’ll sear garlicky organic chicken cutlets in a hot pan and top with pesto and fresh mozzarella, then tuck them into chewy ciabatta rolls with ripe tomato slices and fresh, peppery arugula. Serve with an arugula side salad tossed with balsamic and sprinkled with Parmesan for a speedy, scrumptious meal.
Ingredients
4 ounce
Arugula
8 tablespoon
Pesto
(Contains: Milk)
2 unit
Ciabatta
(Contains: Wheat, Soy)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
5 teaspoon
Balsamic Glaze
1 teaspoon
Garlic Powder
4 ounce
Fresh Mozzarella
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Cut mozzarella into ½-inch slices.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season with garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
In the last minute of cooking, carefully spoon half the pesto over chicken; top with mozzarella. Cover pan until cheese melts.
Wash and dry produce.
Thinly slice tomato into rounds.
Halve and toast ciabattas.
Add arugula and a drizzle of olive oil (large drizzle for 4 servings) to a medium bowl; toss to combine.
Spread cut sides of ciabatta halves with remaining pesto.
Place cheesy pesto chicken on bottom ciabatta halves. Top with tomato and as much arugula as you like. Close to form sandwiches.
Divide sandwiches and remaining arugula between plates. Drizzle arugula with as much balsamic glaze as you like; sprinkle with Parmesan. Serve.
