Chicken Pesto Sandwiches

By Vic

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Prep Time

10 min

Cook Time

10 min

Servings

2 servings

Difficulty

Easy

3/4 cup shredded rotisserie chicken, skin and bones removed 8 slices sandwich bread 3 tablespoons basil pesto 2 tablespoons mayonnaise 4 slices mozzarella cheese 2 teaspoons softened butter

1. Mix the chicken, pesto, and mayonnaise until evenly combined. 2. Divide the filling among four bread slices. Top each with one slice mozzarella and a second bread slice. 3. Spread the butter thinly over the outside of the sandwiches. 4. Heat a large skillet over medium-low heat. Cook in batches for 3 to 5 minutes per side, pressing gently and covering briefly to warm the filling, until the bread is golden, the cheese melts, and the chicken filling reaches 165°F. 5. Cut and serve warm. Refrigerate unused chicken filling promptly and assemble the remaining sandwiches when ready to eat.