Marinate chicken overnight with balsamic vinegar, olive oil and fresh garlic.
Sprinkle chicken breasts with Montreal steak spice and BBQ on high heat to ensure a crisp, but not blackened outside.
While barbecuing the chicken, sauté green pepper, red pepper and onion with a small amount of olive oil and oregano.
Mix pesto with mayo and jalapeños then apply to both sides of Ciabatta bun.
Slice chicken to desired thickness.
Place sautéed veggies on the bottom half of bun, followed by 2 slices of cheddar.
Cut the third slice of cheddar in half and put the sliced chicken and cheddar on the top bun.
Place buns open face on the top rack of the BBQ until the cheese melts, ensuring the bun is not overly crispy.
Add shredded lettuce and sliced tomato on top of the chicken.
Add a splash of balsamic vinegar on top of the tomato and some fresh, cracked pepper.
Close sandwich, press down and enjoy!
- Serves: 1
- Prep Time:
- Cook Time:
- 1 boneless, skinless chicken breast
- 1 1/2 tbsp (25 mL) balsamic vinegar
- 1/4 cup (60 mL) olive oil
- 2 cloves garlic, minced
- Montreal steak spice
- 1/4 green pepper, sliced
- 1/4 red pepper, sliced
- 1/4 onion, sliced
- pinch of oregano
- 2 tbsp (30 mL) pesto
- 1 tbsp (15 mL) mayonnaise
- 1 tbsp (15 mL) jalapeño peppers, chopped (optional)
- 1 Ciabatta bun
- 3 slices 2 year old Bothwell cheddar
- lettuce, shredded
- 3 tomato slices