Summer grilled cheese : mozzarella, pesto, chicken & tomatoes
Grilled cheese ready in about 15 minutes, no oven needed, pretty good if you ask me! I put chicken, pesto, tomatoes and mozzarella inside. It's refreshing yet cheesy, a delight. You can serve that with a salad for a light lunch or dinner.
Putting salt on the tomatoes with help draw excess moisture out and prevent your grilled cheese from being soggy. No one likes that! It's worth the 10 extra minutes.
If you have leftover grilled or rotisserie chicken, it would go perfectly in there! Just skip the cooking step of the chicken and enjoy.
Summer grilled cheese : mozzarella, pesto, chicken & tomatoes (makes 4) :
- 8 big slices of sourdough bread
- 2 large tomatoes
- 2 thinly sliced chicken breasts
- 2 mozzarella balls
- 4 tbsp pesto
- Fresh basil
- Salt and pepper
Cut the tomatoes in thin slices, season with salt and let it sit for 10 minutes in a colander to draw out excess moisture.
Tear the mozzarella balls in small pieces and put it into a bowl.
Season the chicken with salt and pepper on both sides.
Cook the chicken in a little bit of olive oil in a pan until no longer pink inside. Set aside.
Butter two slices of bread, spread 1 tbsp of pesto on the other side of one of the buttered slice.
Add half a chicken breast to the pesto bread slice, 3 slices of tomatoes, 1/2 ball of torn mozzarella cheese and a couple basil leaves.
Put the other slice of bread on top, buttered side up.
Add a drizzle of olive oil to a pan and cook the grilled cheese for 3 minutes on each side, keeping an eye on it so it doesn't burn.