Ingredients
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2 boneless, skinless chicken breasts (or pre-cooked grilled chicken)
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Salt, pepper, and Italian seasoning, to taste
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1 tablespoon olive oil (for cooking)
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¼ cup basil pesto (store-bought or homemade)
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4 slices fresh mozzarella cheese
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4 slices crusty bread (sourdough or ciabatta)
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Butter or olive oil, for toasting
Instructions
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Season chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in a skillet over medium heat. Grill chicken 6–7 minutes per side until fully cooked. Let rest, then slice thinly.
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Spread pesto on one side of each bread slice.
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Layer sliced chicken and mozzarella on two bread slices (pesto side up).
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Top with remaining bread slices, pesto side down.
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Brush sandwich outsides with butter or olive oil.
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Grill sandwiches in skillet or panini press over medium heat for 3–4 minutes per side until bread is golden and cheese melts.
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Slice in half and serve warm.
Notes
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Substitute mozzarella with other melting cheeses if desired.
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Use pre-cooked chicken to reduce prep time.
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Add tomatoes or leafy greens for extra flavor.
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Butter or olive oil can be used for grilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes