fine dining experience

Chicken-Pesto Flatbread Sandwiches

A piadina is an Italian sandwich typically made on flatbread, but here, hot, crispy pizza dough stands in for flatbread, creating a delicious new classic. Tucked inside these piadinas is fresh mozzarella, baby arugula, and pesto-tossed rotisserie chicken. The pesto here is homemade, but if you're tight on prep time, store bought will work well, too. Cooking tip: Don't skip the steaming of the dough once cooked—it's essential to make the cooked rounds easily bend. Since there's already arugula salad in the sandwich, why not pair with green beans, tomatoes, or marinated cucumbers? Almost any vegetable will play well alongside. For more easy weeknight meals, check out these recipes—only five ingredients required!

Ingredients

  • 1 cup fresh basil leaves

  • 1 cup fresh flat-leaf parsley

  • 2 cloves garlic

  • 1/2 teaspoon black pepper

  • 6 tablespoon olive oil, divided

  • 1 teaspoon kosher salt, divided

  • 2 cups shredded rotisserie chicken

  • 2 cups baby arugula

  • 1 lb prepared pizza dough, at room temperature

  • All-purpose flour, for work surface

  • 6 ounces fresh mozzarella cheese, sliced

Directions

  1. Place a baking sheet in oven and preheat to 400°F.

  2. Combine basil, parsley, garlic, pepper, 5 tablespoons oil, and 3/4 teaspoon salt in a food processor; process until smooth. Transfer to a large bowl, add chicken and arugula, and toss to coat.

  3. Divide dough into 4 equal portions. Roll each into a 4-by-6-inch oval on a floured surface. Brush with remaining 1 tablespoon oil and season with remaining 1/4 teaspoon salt. Place dough on preheated baking sheet and bake until golden, about 12 minutes. Transfer sheet to a rack and cover with a clean, damp kitchen towel until dough is pliable, about 3 minutes.

  4. Top dough with chicken mixture and cheese and fold in half.