Ingredients
Scale
- 2 cups cooked chicken (shredded, leftover rotisserie works great!)
- 1/2 cup basil pesto (homemade or store-bought)
- 4 slices mozzarella cheese (or any cheese you prefer)
- 4 slices bread (ciabatta, sourdough, or whole grain)
- 1/4 cup sun-dried tomatoes (optional, adds a nice tang)
- 2 tablespoons olive oil
- to taste salt and pepper
- for garnish fresh basil leaves (optional)
Instructions
- Shred the cooked chicken and mix it with the pesto in a bowl.
- On one slice of bread, layer the pesto chicken mixture, followed by mozzarella cheese, and sun-dried tomatoes if using.
- In a skillet over medium heat, add olive oil. Once hot, place the sandwich in the skillet.
- Cook until golden brown, about 3-4 minutes per side, and the cheese is melted.
- Remove from heat, garnish with fresh basil leaves, and slice in half. Enjoy it warm!
- Prep Time: 10
- Cook Time: 10