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Loaded Italian Fat Stack Pesto Chicken Sandwich

Loaded Italian Fat Stack Pesto Chicken Sandwich


  • 4 chicken cutlets
  • Bagged and Diced Pancetta
  • Sliced tomato
  • Fresh basil
  • Pesto (Jared)
  • Fresh grated mozzarella
  • Fresh grated pecorino Romano
  • Jared Banana peppers
  • Martin’s potato rolls
  • Olive oil
  • Butter (for toasted bread)
  • Egg rings
  • Salt
  • Pepper
  • Blackstone Parmesan Ranch seasoning


  1. Preheat one zone of your Blackstone to medium high. When your griddle is warmed up add a little olive oil and your diced pancetta to cook. While the pancetta is cooking you can season your chicken cutlets, coating lightly with olive oil, kosher salt and coarse black pepper on both sides.
  2. When your chicken is ready to go down slide the pancetta over in the same heat zone leaving your pancetta fat and olive oil to cook the chicken cutlets in. Flip occasionally to cook both sides evenly also tossing your pancetta occasionally to cook evenly. You’ll know the pancetta is done with all sides are golden brown.
  3. While your protein cooks you can toast both sides of your Martins potato Rolls on the griddle top. This will be a quick process so don’t walk away. Remove from the griddle when the bread is a light golden brown. Also at this time you can slice 1 tomato into thin slices and set aside as well as chopping up your fresh basil leaves into small ribbons.
  4. When your chicken is 80% done add a light drizzle of your Blackstone Loaded Italian Sear and Serve sauce over the chicken to finish cooking. You’ll see the sauce reducing as it cooks down with the chicken. When fully cooked remove and cut your chicken up into medium size bites. Roughly 1/2 inch thick. You can also remove your pancetta at this time to drain on paper towels.
  5. Now it’s time to assemble the sandwich. Turn your heat down to low and place 4 egg rings on the griddle top. Inside the egg rings add enough grated mozzarella to cover the griddle inside the ring, next add your chicken bites, a few slices of tomato, a small portion of pancetta, banana peppers, a small amount of the mixed Italian cheese blend, and top that with more shredded mozzarella. Now the idea is to simply melt the cheese since everything is already cooked. To do this spray water around your egg rings and cover with your XL basting dome.
  6. While the cheese is melting add a small amount of pesto to the heal of your toasted bread. When you see the cheese is melted in your egg rings KEEP the ingredients in the ring and slide your spatula under the ring keeping the ingredients inside and transfer the ring on the spatula over to the heal and slide the ring over the bread and remove the ring. You should have a perfect melted mound of food ready to top with a little more pesto, a few ribbons of your fresh basil, a post dusting of your Blackstone Parmesan Ranch Seasoning and crown with the bread. I also like to add a light dusting of the Parmesan Ranch Seasoning to the top of the bun. It’s tasty and looks remarkable! Plate and enjoy!

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