Ingredients:

  • 225g chicken breasts, halved lengthwise into cutlets
  • 15ml extra virgin olive oil
  • 2.5g kosher salt
  • 1.25g cracked black pepper
  • 1g dried oregano
  • 180g sourdough bread, 4 thick slices
  • 30g unsalted butter, softened
  • 60ml basil pesto
  • 30ml mayonnaise
  • 80g provolone cheese, 4 slices
  • 1 large heirloom tomato, sliced thin
  • 30g fresh baby arugula

Instructions:

  1. Slice the 225g chicken breasts in half lengthwise. Note: This creates thin cutlets that cook in under 6 minutes.
  2. Rub the chicken with 15ml olive oil, 2.5g salt, 1.25g pepper, and 1g oregano.
  3. Place in a hot pan until a deep golden crust forms, about 3 minutes per side.
  4. Mix 60ml pesto with 30ml mayo in a small bowl.
  5. Spread 30g softened butter on one side of each 180g slice of bread.
  6. Place bread butter side down in the pan until the edges sizzle and turn golden.
  7. Spread pesto mayo on the non buttered side, then add 80g provolone and the chicken.
  8. Cover the pan for 60 seconds until the provolone is drooping over the sides.
  9. Layer the heirloom tomato slices and 30g baby arugula inside.
  10. Press the top slice down firmly until you hear the bread crackle.