This was chicken, prosciutto, tomato, cheese and pesto on homemade Ciabatta.
First, my beautiful Ciabatta! Let's look at the perfect soft crumb with a lot of air holes.
Of course, we used our garden basil and oregano to make fresh pesto.
J picked up an Italian cheese for our special sandwich. It was our first
Casatica di Bufala from Italy - a soft, sweet, rich, creamy cheese made with buffalo milk. It was a lovely cheese!
Prosciutto was also from Italy! It was a little fatty cut. We removed some fat.
For chicken, I pounded the chicken breast cutlets to make them even and thinner, pan-seared them a few minutes both sides, coated them with white wine and fresh thyme sauce.
A couple of fresh tomato slices and a little Dijon mustard on the opposite inside of bread from one with pesto.
We made the same sandwich two days later, too. Only how to cook chicken was different. I marinated chicken in white wine, thyme, rosemary, garlic, bay leaf, olive oil, sea salt and black pepper for about half a day and pan-sautéd them without making a sauce. We enjoyed the chicken in this way as well as the first one. We were happily satisfied with the delicious artisan sandwich at home for two days.
