Italian Chicken Pesto Melt

This Italian chicken pesto melt features Parmesan-crusted grilled artisan bread filled with grilled chicken, fresh mozzarella, roasted red peppers, basil pesto, and peppery arugula. Toasted in a skillet or on a griddle until golden and melty, these cafe-style sandwiches make a delicious lunch or easy dinner. Serve hot with tomato soup, a fresh salad, or crispy potatoes.

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, lunch, Main Course

Cuisine italian-american

Servings Sandwiches

Calories 453 kcal

Equipment

Griddle

Ingredients

1 Artisan bread loaf
4 tbsp Butter
4 tbsp Freshly shredded parmesan cheese
2 Chicken breasts, cut in half lengthwise and grilled
4 tbsp Pesto
4 slices pickled roasted red peppers
1 pound Fresh mozzarella cheese
1 cup Arugula

Instructions

Heat a large frying pan or griddle to medium heat.
Slice the bread loaf into 8 slices and butter the slices.
Press the shredded parmesan cheese into the butter and place 4 slices on the grill cheese side down.
Place the mozzarella cheese slices onto the bread, then the roasted red peppers, the grilled chicken.
On the other 4 slices of bread, spread the pesto and arugula.
Place these bread slices on top of the sandwich and turn to grill the other side of the sandwich.
Slice in half and serve once the bread is grilled and the mozzarella is hot and melted.

Nutrition

Serving: 1SandwichCalories: 453kcal

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