Ingredients
Scale
4 cups shredded rotisserie chicken (no pork or lard)
1/2 cup basil pesto (no alcohol)
4 oz mozzarella cheese, shredded (about 2 cups)
4 slices rustic sourdough bread
2 tbsp butter, softened
Instructions
Preheat a skillet over medium-high heat.
Spread 1 tbsp pesto on the inner sides of each bread slice.
Layer chicken, mozzarella, and remaining pesto in the center of two slices.
Top with remaining bread slices, buttered side out.
Cook each sandwich until golden-brown and cheese is fully melted (3-4 minutes per side).
Notes
Use homemade pesto for fresher flavor. Substitute sourdough with ciabatta or whole wheat if preferred. For a dairy-free option, use vegan cheese and bread. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 12
- Category: Quick Chicken
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg