After trying out a new recipe for Seasoned Chicken, I wanted to find a quick way to try out some of the chicken that I just made. I found some sliced provolone cheese in the refrigerator and decided to do a spin on grilled cheese. The result was a Pesto Chicken Grilled Cheese, and it was amazing!
I started by shredding one of the Seasoned Chicken tenders. I wanted to slice it, but grabbed the wrong knife, and ended up with shredded. Oh well! I pulled out a couple pieces of bread, two slices of provolone cheese, a bit of margarine (you could use butter too), and a cube of frozen homemade pesto (you could also use store-bought).
Heat up a griddle or skillet with just a bit of cooking spray. Butter one side of each piece of bread, and place the first piece of bread on the griddle, butter side down. Top the bread with about half a tablespoon of pesto.
Next, assemble the sandwich. Layer on a slice of cheese, then the shredded chicken, another slice of cheese, and finally, the other piece of bread, butter side up.
After a few minutes, flip the whole sandwich. The bread should be toasted and lightly browned. Cook for another few minutes to toast the other side.
This sandwich has the gooey goodness of grilled cheese, is hearty enough to stand as a meal because of the chicken, and has amazing flavor from the pesto. It reminded me of something that I would typically order at a deli. Yum!
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