Chicken Pesto Grilled Cheese

Prep Time
Cook Time
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"When foraging for dinner one night, my hubby and I came up with this!"

Original recipe yields 2 servings


  • Serving Size: 1 (835.2 g)
  • Calories 2254.5
  • Total Fat - 122.5 g
  • Saturated Fat - 71 g
  • Cholesterol - 318.3 mg
  • Sodium - 5024.4 mg
  • Total Carbohydrate - 163.3 g
  • Dietary Fiber - 17.4 g
  • Sugars - 12.2 g
  • Protein - 128.8 g
  • Calcium - 2728.9 mg
  • Iron - 12.4 mg
  • Vitamin C - 34.3 mg
  • Thiamin - 1 mg

Step 1

Lay four slices of bread out.

Step 2

Spread one side of each with pesto sauce. I like more on mine than my husband so I add extra.

Step 3

Place a slice of provolone over pesto on each piece of bread

Step 4

In a large skillet, over medium heat, melt half the butter and saute the garlic for a few minutes until soft.

Step 5

Add two slices of bread, pesto side up to the skillet.

Step 6

As the cheese begins to melt, add a few leaves of spinach to one bread slice

Step 7

Top the spinach with half the chicken.

Step 8

Quickly, place the other slice of bread on top of the chicken pesto/cheese side down.

Step 9

Press down slightly. Cook until the cheese is melted and gooey, carefully flipping a few times, to keep the bread from getting overly toasted. Remove sandwich to a warm oven.

Step 10

Add the rest of the butter to the skillet and let it melt and get hot. Then repeat with the other slices of bread, and the rest of the ingredients.

Step 11

Cut in half and serve along side fresh fruit!

Tips & Variations

No special items needed.



I scaled back for one serve using wholemeal/wholegrain bread and made it in my panini snack maker for a very tasty and enjoyable lunch, thank you SarahBeth made for Alphabet Tag Game at FF&F.

review by:
(22 Mar 2020)