Ingredients
- Sourdough bread: 2 slices
- Cooked chicken breast: 4 ounces, sliced
- Pesto: 2 tablespoons
- Fresh mozzarella: 2 ounces, sliced
- Sun-dried tomatoes: 2 tablespoons, oil-packed, drained
- Arugula: 1/2 cup
- Balsamic glaze: 1 teaspoon
- Olive oil: 1 teaspoon
Instructions
- Step 1: Lightly brush the inside of each sourdough slice with olive oil.
- Step 2: Spread 1 tablespoon of pesto evenly on one slice of sourdough bread.
- Step 3: Layer the sliced chicken breast, fresh mozzarella, and sun-dried tomatoes on top of the pesto-covered bread.
- Step 4: Add the arugula on top of the sun-dried tomatoes.
- Step 5: Drizzle the balsamic glaze over the arugula.
- Step 6: Top with the remaining slice of sourdough bread. Optionally, grill the sandwich for 2-3 minutes per side for a warm, toasted sandwich.
Notes
- Wrap leftover sandwiches tightly in plastic wrap and refrigerate for up to 24 hours, but the sourdough may soften.
- For best results, reheat your sandwich in a panini press or skillet to keep the bread crisp and the mozzarella melty.
- Serve this gourmet sandwich with a side of kettle-cooked chips or a light vinaigrette salad for a complete and satisfying lunch.
- For an extra burst of flavor, marinate the sliced chicken in a little pesto before assembling the sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American