Chicken Pesto Grilled Cheese
October 14, 2011
"When foraging for dinner one night, my hubby and I came up with this!"
- 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
Lay four slices of bread out.
Spread one side of each with pesto sauce. I like more on mine than my husband so I add extra.
Place a slice of provolone over pesto on each piece of bread
In a large skillet, over medium heat, melt half the butter and saute the garlic for a few minutes until soft.
Add two slices of bread, pesto side up to the skillet.
As the cheese begins to melt, add a few leaves of spinach to one bread slice
Top the spinach with half the chicken.
Quickly, place the other slice of bread on top of the chicken pesto/cheese side down.
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.
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.
Cut in half and serve along side fresh fruit!
Tips & Variations
No special items needed.