Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 4 slices sourdough bread
- 2 cups fresh spinach or arugula
- 1 cup tomato slices (heirloom preferred)
- 4 slices provolone cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat.
- Coat chicken breasts with olive oil, salt, and pepper. Grill for 6-7 minutes per side until juices run clear.
- Remove chicken from heat, spread pesto generously over warm chicken, and let it rest.
- Slice sourdough bread into thick pieces; toast lightly if desired.
- Assemble the sandwich: layer spinach or arugula, tomato slices, pesto-coated chicken, and provolone on one slice of bread. Top with another slice.
- Grill the assembled sandwich on medium heat for 3-5 minutes per side until golden brown and cheese is melted. Slice in half and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (approximately 250g)
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg