Categories: Sandwiches/Wraps

Ingredients

• 4 tbsp unsalted butter, divided
• 2 small bell peppers, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1/8 tsp crushed red pepper
• 1/4 cup all-purpose flour
• 4 chicken cutlets, pounded to 1/4-inch thickness
• 4 ciabatta rolls, halved horizontally
• 1 tbsp olive oil
• 2 cups sliced fresh mozzarella
• 2 cups fresh baby arugula
• 3.5 oz. jar prepared pesto

Directions

1. Preheat oven to 450. Line a large rimmed baking sheet with foil.

2. In a large skillet, melt 2 tbsp butter over medium-high heat. Add bell peppers, onion, 1/2 tsp salt, 1/4 tsp black pepper and red pepper; cook, stirring occasionally, until tender, about 8 minutes. Remove from skillet.

3. In a shallow dish, whisk together flour, remaining 1 tsp salt and remaining 1/2 tsp pepper. Dredge chicken in flour mixture, shaking off excess.

4. Melt remaining 2 tbsp butter in skillet. Add chicken; cook, turning once, until golden brown and cooked through, about 5 minutes per side.

5. Place rolls, cut side up, on prepared pan. Drizzle with olive oil. Bake until golden brown, about 5 minutes. Layer vegetables, chicken and mozzarella on bottom half of rolls. Bake until cheese is melted, about 5 minutes more. Top with arugula. Spread pesto on top half of rolls, and place on top of arugula.

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