Grilled Chicken Sandwich with Arugula Pesto

For the arugula pesto:
Blend arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil and process until well blended. Transfer to a large bowl and stir in Parmesan, salt and pepper to taste.

I store mine in a small Mason jar. It should last about a week or so.

For the sandwich:
Heat a cast iron skillet or grill pan over medium high heat. Season the chicken breast on both sides with salt and pepper. Grill chicken for 3-4 minutes per side or until golden brown and cooked through. Set the chicken aside and allow it to cool slightly before slicing, 5-6 minutes. Slice the cooked chicken.

Spread the arugula pesto on both sides of the ciabatta loaf. On the bottom piece, begin assembling the sandwich by layering on the slices of chicken, overlapping them slightly.

Next, layer the salami slices followed by a layer of cheese. Finish with a layer of lettuce. Top it with the other piece of bread.

Toast the sandwich in a toaster over for 3-4 minutes or until the cheese is melted. Serve hot.

Recipe for arugula pesto adapted from “Weeknights with Giada.”