Cheesy pressed sandwiches with fresh and satisfying flavors!
4 T. pesto
½ cup sundried tomatoes, drained
1 roma tomato, sliced
½ cup fresh spinach
2 slices provolone cheese
2 boneless skinless chicken breasts
Kosher salt and pepper
Heat 2 tsp olive oil in a skillet over medium-high heat. Place chicken breasts in a large plastic baggie and pound with a mallet or rolling pin until even in thickness, about ½ an inch. Sprinkle on each side with salt and pepper and cook in skillet 5-7 minutes per side until cooked through. Remove and set aside.
Heat a Panini press or large skillet over medium-high heat for sandwiches.
To assemble sandwiches spread pesto sauce on each piece of bread. To the bottom pieces add sliced roma tomato, chicken, spinach, sundried tomatoes and provolone cheese. Close sandwiches.
Spread Panini press or skillet with olive oil and grill sandwiches until warm and crispy. (If using a skillet press sandwich with another skillet while grilling.)
Cut in half and enjoy!
Recipe by Sarah Lang