Mozzarella Pesto Spinach Chicken Grilled Sandwich
I use whole wheat bread and then cover each slice with my homemade pesto. Over that I place a slice of Mozzarella on each side. Then I add grilled shredded chicken and spinach in the middle.
I heat my electric griddle to 350 degrees (both plates) and then place the sandwich on the griddle and closed then lid. I toast it for about 5-8 minutes watching for the cheese to melt and get gooey and the bread to brown. You don’t need to put anything on the bread like you would when making a toasted cheese as the olive oil in the pesto is drawn through the bread and makes a nice crust.
You can make this without the chicken (as the original recipe did) or use cooked salmon, turkey or another protein. Mix it up to your taste.
I put the small dollop of pesto on the shredded chicken just for the photo.
(This is my version of a recipe I read online and I can’t remember who had posted it.)
Here are a couple more easy things that I make. They taste great, are easy to prepare and are in the category of good, healthy eating.
My Easy Chicken Vegetable Soup with Barley – Grill or boil chicken then shred. In a stock pot (5-6 quart size minimum) pour 1 carton of salt free chicken stock, 1 carton of low sodium chicken broth, 1 bag frozen soup vegetables, 1 bag frozen stew vegetables, a pinch of sea salt, a little fresh ground pepper and some diced garlic. Bring to a boil; add as much barley as you like, reduce heat to a simmer and cook for about 10 minutes or until barley is done. Add cooked shredded chicken, stir and then eat!
(Below) This is another variation of the other taco recipes I have posted recently and I changed the slaw a bit.
Shredded Chicken Tacos with Slaw – Grilled chicken shredded on a small flour tortilla with a slaw. The slaw is a modified version of the recipe in Thug Kitchen. Shredded multi-color cabbage, carrot, radish, cilantro, Gala apple, lime juice, rice vinegar, olive oil sea salt and fresh ground pepper.