Wednesday, December 8, 2010

Hot Pesto, Mozzarella, Chicken Sandwiches

Please excuse the ghetto paper plate!  I forgot to take a picture of my sandwich at dinner last night, so I had to settle for a remake when I ate my leftover sandwich at lunch today.

  • 4 tablespoons fat-free mayonnaise
  • 1/2 cup pesto sauce (homemade or premade)
  • 1 pound boneless, skinless chicken breasts
  • 1/4  teaspoon  pepper
  • 1/8  teaspoon  salt
  • 1/4 teaspoon fresh or dried parsley
  • 1  teaspoon  olive oil
  • 4  kaiser rolls
  • 1/2 cup fresh spinach
  • 4 pieces of sliced part-skim mozzarella cheese
  • 1  large tomato, thinly sliced


Combine pesto and mayonnaise in a small bowl, stirring to blend.  Refridgerate.
Slice chicken breasts in half width-wise.  Heat oil in a large nonstick skillet over medium-high heat. Add chicken, sprinkle with salt, pepper and parsley, and cook for 5 minutes on each side or until done. Remove chicken from pan, and let cool slightly.
Preheat broiler.
Cut kaiser rolls in half horizontally. Place rolls, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken evenly over bottom half. Top chicken with sliced mozzarella cheese. Place bottom half on baking sheet, and broil 2-3 minutes or until cheese melts. Remove from oven and arrange spinach and tomato over cheese, and cover with top half of bread. Eat and enjoy!  I served mine at dinner with baked, lightly salted, sweet potato fries.

1 comment:

  1. Double thumbs up from the Thompson family! I used plain mayo for Emma's (daughter's sandwich). Hubby had seconds. I reheated for lunch and it tasted amazing...again!