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.)
Homemade Pesto – Basil & Spinach
I use basil and spinach leaves in mine with walnuts, pine nuts, a fresh block of Parmesan-Reggiano cut up into chunks, 3-6 cloves of garlic, kosher salt and fresh course ground black pepper to taste and a good olive oil. Everything is done by sight and taste.
I place the spinach and basil leaves in the food processor, then layer on the nuts, garlic and chunks of cheese along with some of the kosher salt and pepper. I press pulse a few times until everything has a course chop on it. Then I start to add in the olive oil. If needed I add additional salt and pepper to taste.
When done I place some of the pesto mixture in a few small mason jars and drizzle on some olive oil to keep it fresh and air tight. One jar goes into the refrigerator and the others go into the freezer.
It’s great for spreading on bread to make a toasted cheese sandwich with fresh spinach leaves, for a dip, on pasta, on Naan bread, for a pizza sauce or any thing else you can think of.
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.