Tuscan Chicken Sandwich
Italian and Tuscan cooking are often considered to be the same thing, but they taste very different.
Tuscan food is rustic and hearty, while Italian food can range from light to heavy depending on the dish. Tuscan dishes often use olive oil as a base for sauces or dressings. On the other hand, Italians tend to cook with butter-based sauces, which makes their flavors much richer than those of Tuscan cuisine.
Hence... the Tuscan Chicken Sandwich.
- 1 cup mayonnaise
- 1/8 cup pesto sauce
- 1 tbsp lemon juice
- 2 chicken breasts (skinless, split into cutlets)
- 1 cup Italian dressing
- 2 cup fresh spinach
- 4 provolone cheese (slices)
- 1/2 cup roasted red peppers (chopped)
- 4 focaccia bread (pieces)
- Blackstone Tutto Italiano seasoning
- Make pesto mayo.
Combine mayo and pesto in a small bowl. Add lemon juice and stir to mix. Set aside.
Marinate chicken in Italian dressing for at least 30 minutes.
Preheat griddle to medium heat. Place bread on griddle until lightly toasted. Remove and set aside. Place chicken on griddle and season with Blackstone Tutto Italiano seasoning. Cook chicken for 5-6 minutes on each side, or until it reaches an internal temperature of 165 degrees.
While the griddle is still warm, add a slice of provolone to each piece of chicken. Sprinkle with seasoning and top with roasted red peppers.
While cheese melts, spread pesto mayo on the inside of bread.
Once cheese is melted, add chicken to bottom piece of bread and top with spinach. Place top piece of bread on spinach and serve warm.
Did you know you can easily make your own focaccia bread? Check out the recipe here.
