Pesto Chicken Melt
Directions
- 1Make your bread and pesto if you plan to do homemade. Grill/roast a chicken breast and the red bell peppers - season both with extra virgin olive oil, salt and pepper.
- 2Preheat large frying pan to medium heat.
- 3Brush each slice of bread with melted butter and press the grated Parmesan into the butter.
- 4Spread the interiors of the bread with pesto.
- 5Lay the cheesy sides of the bread down into the preheated pan and top one side of the bread with cheese and the other with the chicken. Add a bit of extra pesto to the top of the chicken.
- 6Cook over a medium heat until the cheesy crust is golden and crispy and the cheese inside has melted.
- 7While it’s cooking, mix up the salad. Toss together a handful of arugula, a drizzle of extra virgin olive oil, a tiny squeeze of lemon and Parmesan shavings.
- 8Add the salad and roasted red bell peppers to the sandwich when it’s finished cooking.
Ingredients
- 2 slices sourdough bread
- 1 melted butter
- 1 cup finely grated Parmesan
- 3 tablespoons basil pesto
- 3 slices provolone or mozzarella cheese
- 1 roasted or grilled chicken breast
- 0.5 red bell pepper
- 1 handful arugula
- 1 drizzle extra virgin olive oil
- 1 tiny squeeze lemon
- 1 Parmesan shavings
Equipment
knifeovenbaking sheetpastry brushmortar and pestlefrying panspatula