Pesto Chicken Sandwich

Whenever I make fresh pesto there's always going to be some left over. Here I'm making a grilled chicken pesto sandwich on crusty Italian bread. The key to this sandwich is keeping it simple with sliced Roma tomato's and arugula.  

Ingredients:

Boneless skinless chicken breast

Sliced provolone cheese

Pesto

Mayo

Roma tomato's

Arugula

Crusty sliced Italian bread

Preparation:

Take the chicken breast and cut in half so the chicken breast is half a thick. Place the chicken breast on your cutting board, cover with plastic wrap and pound the chicken breast so it's about a 1/2" thick. Repeat the process with the rest of the chicken breast pieces.

Heat a stove top grill pan to medium high. Brush some olive oil on each piece of chicken then some salt and pepper and grill for about 5 minutes per side. When the chicken is almost done, spoon on some pesto and add the cheese and let melt.

To assemble the sandwich, toast the sliced Italian bread. Take the bottom piece of toast add some mayo and then the chicken breast. Next, add some sliced tomato's and arugula. Take the top piece of toast and spread on some mayo and place on the sandwich. Cut in half and serve with fries or simple salad.