Pesto Chicken Toastie
This Pesto Chicken, Cheese and Tomato Toasted Sandwich is oozing with gooey melted cheese, perfect to satisfy your cravings. You only need a few simple ingredients and you’ve got yourself an easy high-protein meal in less than 5 mins. And I mean let’s be real — sandwiches are 10x better when they are toasted!
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 711 |
| Fat: | 31 g |
| Carbohydrates: | 61 g |
| Protein: | 37 g |
| Cholesterol: | 93 g |
| Sodium: | 2066 mg |
| Fiber: | 12 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 2 pieces2 pieces2 pieces Bread, I used wholemeal
- 100 grams100 grams100 grams Skinless Chicken Breast, raw
- 2 Tbsp2 Tbsp2 Tbsp Basil Pesto
- 0.25 cup0.25 cup0.25 cup Baby Spinach
- 0.25 whole0.25 whole0.25 whole Tomato, sliced
- 0.25 cup0.25 cup0.25 cup Mozzarella Cheese, shredded
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Coat chicken in 1 tbsp pesto and cook for 4-5 minutes in a non-stick pan over a medium heat (or until cooked through). Thinly slice and set aside.
- Wash and chop spinach and tomato, then set aside.
- Layer 1 tbsp pesto, spinach, tomato, cheese and chicken between two slices of bread.
- Toast in sandwich press (or in a pan — just make sure to flip it) until golden brown. Enjoy!
Add a Note
My Notes:
About This Recipe
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