Grilled Chicken and Prosciutto on Ciabatta with Pesto and Fontina

By cheeserohan

Ingredients

• 2 Tbsp olive oil, plus more for the grill
• 4 (5 oz) chicken breast cutlets
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 (1/2 oz) fontina cheese slices
• 1/2 c jarred refrigerated pesto
• 3 Tbsp water
• 8 (1 in thick) ciabatta bread slices
• 8 oz thinly sliced prosciutto or deli ham

Details

Adapted from realsimple.com

Preparation

Step 1

Preheat grill to medium-high. brush the grill grates with oil. Brush the chicken with the oil and sprinkle with the salt and pepper.

Grill the chicken, uncovered, for 3 min. Turn and top with 2 fontina slices each. Grill, covered, until the cheese is melted and the chicken is cook through, about 3 min.

Stir the pesto and water. Place 1 cutlet each on 4 of the bread slices. Divide the prosciutto and drizzle the pesto mixture among the slices. Top with the remaining bread slices and serve.