Grilled Chicken and Prosciutto on Ciabatta With Pesto and Fontina?
"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 minutes. Turn and top with 2 fontina slices each. Grill, covered, until the cheese is melted and the chicken is cooked through, about 3 minutes. 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...."
INGREDIENTS
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2tablespoons olive oil, plus more for the grill
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4 (5-oz.) chicken breast cutlets
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1/4teaspoon kosher salt
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1/4teaspoon black pepper
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8 ( 1/2-oz.) fontina cheese slices
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1/2cup jarred refrigerated pesto
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3tablespoons water
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8 (1-in.-thick) ciabatta bread slices
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8ounces thinly sliced prosciutto or deli ham
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