Time: 35 min.
Complexity: easily
Servings: 4

Enjoy the vibrant flavors of an Italian-inspired chicken sandwich. Grilled chicken breast, rubbed with fennel and red pepper, is served on a crispy bun with sweet tomatoes, aromatic pesto, and gooey mozzarella.

Ingredients:

• 2 large boneless, skinless chicken breasts (about 350g each)
• 0.5 tsp crushed red pepper flakes
• 0.5 tsp fennel seeds, lightly chopped with a knife
• 2 tbsp. l. olive oil
• 4 soft hoagie buns, cut in half
• 4 slices of mozzarella, 0.5 cm thick.
• 1 large tomato, sliced ​​into rounds
• 0.5 cups of prepared pesto

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken cutlets, fennel seeds, pesto sauce, mozzarella cheese, tomatoes

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Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• Cut the chicken breasts in half crosswise and pound each piece between two pieces of plastic wrap to an even thickness of about 2 cm. In a medium bowl, combine the chicken pieces with the red pepper flakes, fennel seeds, 1 tablespoon of oil, and 3/4 teaspoon of salt. Brush the cut sides of the buns with the remaining 1 tablespoon of oil.
Step 3
• Grill the chicken, turning once, until cooked through, 8–9 minutes per side. A few minutes before the chicken is done, top each piece with a slice of mozzarella. Toast the buns, oiled side down, until heated through and lightly browned, about 1 minute.
Step 4
• Spread a little pesto on the bottom half of each bun. Top with a slice of tomato, a piece of chicken, more pesto, and the top half of the bun.

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