Description
I make these on a large electric t-fal griddle so that i can make the whole family's meal at once. Instructions are given based on cooking in this manner, but these could easily be made on a grill or panini grill as well. The pesto recipe is a little thicker than i normally make it to prevent the oil inthe pesto from saturating the bread before the sandwich is done. Cook and prep time include time for making pesto and marinade, but do not include the time needed to marinate the chicken, so plan ahead! You'll be glad you did! 🙂 **we really like this sandwich (created for rsc#11), but not the nutritional facts! If you would like to lighten it up a bit, instuctions are at the bottom of the page……
Ingredients
- Spinach Leaves
- Asiago Cheese
- Pine Nuts
- Garlic Cloves
- Salt
- Pepper
- Olive Oil
- Pesto Sauce
- White Wine
- Skinless Chicken Breast Half
- Sun-dried Tomatoes
- Water
- Baby Portabella Mushrooms
- Italian Bread
- Gouda Cheese
- Butter