Chicken Pesto Sandwich
This chicken pesto panini will be great on its own or paired with a steaming bowl of soup.
Servings: 4 servings
- 8 slices bread
- 2 Tablespoon mayo
- 1 Tablespoon pesto
- 2 vine ripened tomatoes sliced thin
- 8 fresh basil leaves
- 1 chicken breast grilled and cut
- 4 slices of mozzarella cheese
in a small dish mix pesto and mayo together
Butter the outside of your bread.
On one, inside piece of bread spread on pesto mayo
Layer tomatoes, 2 basil leaves,chicken and cheese, topped with the other slice of bread.
Making sure butter side is facing outward, grill, or press in your panini until cheese is melted and Grooves are golden brown.
Serve with kettle chips
PRO TIP: because you are using fresh mozzarella it needs a little more time than traditional mozzarella to melt so cook your sandwich on med-high heat, not high, or your bread will be done before your cheese it heated through.
PRO TIP: You can grab already cooked grilled chicken strips in the deli section or the freezer section and use them for this hot sandwich.
Calories: 366kcal | Carbohydrates: 31g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 616mg | Potassium: 478mg | Fiber: 3g | Sugar: 6g | Vitamin A: 787IU | Vitamin C: 9mg | Calcium: 233mg | Iron: 2mg