The Italian Buffalo
Get ready to elevate your sandwich game with "The Italian Buffalo," a mouthwatering fusion of bold flavors and creamy textures. This recipe combines tender, juicy chicken coated in tangy buffalo sauce with the rich, savory goodness of pesto-infused mayo, fresh basil, and melty mozzarella cheese. Nestled inside toasted ciabatta rolls and layered with crisp arugula and red onions, this hearty sandwich strikes the perfect balance between Italian flair and classic American spice. Whether you're grilling up a quick lunch or impressing guests at your next cookout, this 35-minute delight is as easy as it is irresistible. Perfect for fans of buffalo chicken sandwiches and Italian-inspired recipes, "The Italian Buffalo" will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) chicken breasts
- 2 tablespoons extra virgin olive oil
- 0.5 cup buffalo sauce
- 0.5 cup (shredded) mozzarella cheese
- 6 leaves (fresh) basil leaves
- 2 pieces ciabatta rolls
- 2 tablespoons mayonnaise
- 1 tablespoon pesto sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup (fresh) arugula
- 0.25 cup (thinly sliced) red onion
Instructions
Preheat a grill pan or skillet over medium heat.
Pound the chicken breasts with a meat mallet to an even thickness of about ¾ inch for uniform cooking.
Rub the chicken breasts with 1 tablespoon of olive oil and season both sides with garlic powder, salt, and black pepper.
Grill the chicken in the preheated skillet for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let rest for 5 minutes.
While the chicken rests, toast the ciabatta rolls by brushing the cut sides lightly with the remaining olive oil and placing them face-down on the grill pan for 2-3 minutes until lightly browned.
In a small bowl, mix the mayonnaise and pesto sauce until smooth. Spread this mixture evenly on the toasted sides of the ciabatta rolls.
Slice the rested chicken breasts thinly and toss them in the buffalo sauce until fully coated.
Place a layer of arugula on the bottom half of each ciabatta roll, followed by the buffalo-coated chicken slices.
Top the chicken with shredded mozzarella, fresh basil leaves, and a few slices of red onion.
Close the sandwich with the top half of the roll and press gently to secure the layers.
Serve immediately and enjoy your zesty 'Italian Buffalo' sandwich!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
