Sandwiches, Wraps & Panini
Pesto & Swiss Chicken Sandwiches
Prep Time: 10 min | Cook Time: 7 min | Servings: 2 | Calories: 1015
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Prep Time
10 min
Cook Time
7 min
Servings
2
Calories
1015
Want a hearty sandwich? Look no further. Here’s one full of rich flavors from a rustic pesto sauce to roasted red peppers, tender chicken breast with smooth Sargento® Sliced Baby Swiss Cheese topped with fresh baby spinach leaves. Serve between thick slices of sourdough.
Ingredients
- 2 boneless, skinless chicken breast halves
- 2 Tbsp. light or regular mayonnaise
- 2 Tbsp. prepared pesto
- 4 slices Sargento® Sliced Baby Swiss Cheese
- 4 slices sourdough bread, lightly toasted
- 1/2 cup packed baby spinach leaves
- 2 bottled roasted red peppers, split and drained
Directions
- Preheat broiler. Place chicken between sheets of plastic or wax paper; pound evenly to 1/4-inch thickness. Place chicken on rack of broiler pan. Sprinkle lightly with salt and pepper to taste. Broil 4 inches from heat source for 3 minutes.
- Meanwhile, combine mayonnaise and pesto; spread half of mixture over toast slices. Turn chicken over; spread remaining mixture over chicken. Return to broiler; broil until chicken is cooked through, about 3 minutes. Place cheese over chicken; continue to broil until cheese melts, about 1 minute.
- Arrange spinach and roasted peppers over 2 slices of toast; top with chicken and close sandwiches with remaining toast, pesto-sides down.
