Equipment:
Large Frying Pan or Griddle & Turner
Sharp Knife & Chopping Board
Medium Sized Mixing Bowl & Spatula
Ingredients (check list):
4 Thick Slices of Bread
2 cups / ~200g Shredded Chicken
1/2 cup / 75g Basil Pesto or as needed
1.5 cups / 150g Mozzarella, shredded (or rounds of fresh mozzarella)
8-12 Sun Dried Tomatoes (patted dry if necessary)
4 spreads of Butter
Instructions:
In a bowl, combine chicken and pesto. Place to one side.
Place two slices of bread in a pan with the heat OFF. Spread with butter then flip over so both are butter side down.
Spread half your mozzarella, top with chicken pesto, then with your sun dried tomatoes, followed by the other half of your mozzarella, finished with a slice of bread. Spread butter on top and turn on the heat to a medium.
Fry each side until golden and crispy. The centre should be hot and the mozzarella should just begin to leak out the sides.
To Keep Reading Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends