2 cooked chicken breasts, shredded or sliced
8 slices of sourdough bread
8 slices of mozzarella or provolone cheese
1/2 cup basil pesto (store-bought or homemade)
1 cup baby spinach leaves
1 large tomato, thinly sliced
4 tbsp butter, softened (for spreading)
Salt and pepper to taste
For the Garlic Mayo:
1/2 cup mayonnaise
1 tsp lemon juice
1 clove garlic, minced
Pinch of salt
Directions:
Make the Garlic Mayo:
Mix mayo, lemon juice, minced garlic, and a pinch of salt. Stir well and set aside.
Assemble the Sandwiches:
Butter one side of each bread slice. On the non-buttered side, spread garlic mayo. Add a slice of cheese, some shredded chicken, a spoonful of pesto, a few spinach leaves, tomato slices, another slice of cheese, and top with a second slice of bread (buttered side facing out).
Grill:
Heat a non-stick skillet over medium heat. Grill each sandwich 3–4 minutes per side, pressing slightly, until the bread is golden and the cheese is melted.
Optional: Serve with a side of sweet potato fries or a crunchy pickle.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Calories: ~620 kcal | Servings: 4 melts
