Easy Tomato Pesto Chicken Ciabatta Sandwich

Ingredients:

2 Slices of Ciabatta

1 Tablespoon Butter

Pre-cooked Breaded Chicken

Arugula

Freshly Grated Fontina, Mozzarella, and Parmesan Cheese, Shredded

Half a Lemon, Juiced

Drizzle of Olive Oil. (Graza is the best!)

Salt and Pepper to taste

Instructions:

Begin by preheating your oven to 375, then pop your Chicken in to roast. Cook according to package instructions, or 15 minutes on one side, and flip for another 15.

Butter both sides of your bread, then toast your Ciabatta over low to medium heat.

In a bowl, add Arugula, Olive Oil, Lemon Juice, and Salt and Pepper to taste. Toss and set aside.

Once your Chicken is finished, add your shredded cheese combination over each piece and place it back in the oven for 5 more minutes to melt.

Remove your Chicken. Spread Tomato Pesto (Recipe) to each of the slices of your toasted Ciabatta. Layer Chicken, Arugula, and squish with the other Ciabatta slice.

Slice in half, and enjoy :).