Rotisserie Chicken Sandwich with Cheese, Pesto, and Tomatoes

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Servings: sandwich

Calories: 735kcal

1 large ciabatta roll or 2 regular-size ciabatta rolls
3.5 oz rotisserie chicken breast sliced
2 tbsp fresh basil pesto
1 small burrata or half a large burrata, about 4 oz. If you can't find burrata, you can use fresh mozzarella.
4 sun-dried tomatoes
4 slices fresh tomato
a pinch of flaky sea salt or kosher salt to season the tomatoes
1/2 tsp butter optional, if toasting the bread in a skillet.

Toast the roll. Melt the butter in a skillet over medium heat, swirling to coat the pan. Place the ciabatta halves cut side down and toast for 2–3 minutes, until golden and crisp. Press gently with a spatula for even browning. Note: You can also toast the ciabatta roll in the toaster (in which case, skip the butter) or in the toaster oven.
Add the pesto. Remove the bread from the skillet and spread pesto evenly over both toasted sides.
Layer the fillings. On the bottom half, layer the sun-dried tomatoes, then the sliced chicken. Tear the burrata open and spoon it over the chicken, letting the creamy center spread. Top with fresh tomato slices seasoned lightly with salt.
Serve. Close the sandwich with the top half, press gently, and slice in half if desired. Serve right away.

Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.