Description
This hearty chicken cutlet sandwich is layered with melty provolone, sautéed broccoli rabe, roasted red peppers, and savory prosciutto on crusty ciabatta.
Ingredients
- 1 cup roasted red peppers
- 4 cooked chicken cutlets
- 3 tablespoons olive oil
- 2 bunches broccoli rabe or broccolini
- 2 garlic cloves, minced
- 2 cups shredded provolone cheese
- 1 large ciabatta loaf
- 1/4 cup pesto (optional)
- 8 thin slices prosciutto
- 2 tablespoons balsamic reduction (optional)
- Coarse salt and freshly cracked pepper to taste
Instructions
- Prepare roasted red peppers and cooked chicken cutlets, keeping the chicken warm.
- Heat olive oil in a large pan over medium-high heat until lightly smoking.
- Add broccoli rabe or broccolini and sauté for 3 to 4 minutes until tender.
- Stir in garlic and cook for 30 to 45 seconds until fragrant. Remove from heat.
- Place chicken cutlets on a sheet tray and top evenly with shredded provolone.
- Broil on high for 2 to 4 minutes until cheese is melted and lightly browned.
- Spread pesto on the bottom half of the ciabatta loaf and layer with prosciutto slices.
- Add the cheesy chicken on top, followed by sautéed greens and roasted red peppers.
- Drizzle with balsamic reduction if using, then season with salt and pepper.
- Top with the remaining bread, slice, and serve.
Notes
- Use store-bought or homemade roasted red peppers for convenience.
- Broccolini can be substituted for broccoli rabe for a milder flavor.
- Toast the ciabatta lightly for extra crunch.
- Best served immediately while the cheese is warm and melted.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
