1-First: Prep and Marinate: Start with 2 large skinless, boneless chicken breasts sliced into 4 cutlets. Marinate them in olive oil, salt, black pepper, 1 teaspoon Italian seasoning, ½ teaspoon lemon zest, 1 tablespoon lemon juice, and 2 pressed garlic cloves for at least 20 minutes. This step infuses the chicken with flavor, making it tender and tasty.

2-Second: Make the Pesto: For the arugula-basil pesto, optionally blanch 4 ounces fresh basil leaves in boiling water for 5-10 seconds, then cool in ice water and pat dry. In a food processor, blend 2 tablespoons pine nuts, 3 tablespoons grated parmesan, 4 smashed garlic cloves, 1 teaspoon lemon zest, juice of half a lemon, ½ teaspoon salt, ⅛ teaspoon black pepper, and 2 tablespoons olive oil until smooth. Add the basil and ½ cup arugula leaves, then drizzle in the remaining ½ cup olive oil while processing until creamy. Refrigerate the pesto for later use, as it adds a vibrant touch to your sandwich.

3-Third: Grill the Chicken: Heat your grill to medium-high and cook the marinated cutlets for about 3 minutes per side until golden and fully cooked. Let them rest for 10 minutes to keep the juices in. If you’re indoors, use a skillet for the same effect, ensuring the chicken reaches a safe internal temperature.

4-Fourth: Add Cheese and Toast Bread: Preheat the broiler and place the grilled chicken on a foil-lined sheet. Top each with 4 ounces sliced smoked mozzarella and broil for 3-5 minutes until the cheese melts. Meanwhile, slice your 14-16 ounce ciabatta loaf into 4 pieces and toast them lightly.

5-Fifth: Assemble and Serve: Spread the pesto on both sides of each bread piece. Layer the cheesy chicken on the bottom, add 4 tablespoons julienned sun-dried tomatoes and 1 cup arugula, then top with the other bread half. For a twist, try spicy cocktail recipes as a refreshing side if you’re entertaining. Each sandwich provides around 688 calories when using 2 tablespoons of pesto.