GRILLED CHICKEN AND PEAR SANDWICH WITH SPINACH PESTO

Don’t let the fluorescent green put you off–it’s all natural. And delicious! Even my guys, who are a bit wary of food with a “foodie” look, gobbled down these sandwiches. Of course, I don’t think they were aware of the pear in the middle 🙂

SPINACH PESTO:

1/4 cup olive oil

1/2 cup mayonnaise (I used Kraft Reduced Fat Mayo with Olive Oil)

1/2 cup freshly grated parmesan

1/2 cup pine nuts

1/4 tsp sea salt

1/4 tsp black pepper

3 cups packed baby spinach

SANDWICH:

8 slices sourdough bread (make it a good one, like Panera’s)

1-1/2 cups mozzarella cheese

2 cups cooked and shredded chicken breast (deli-roasted chicken works well too)

1 pear, sliced thin

3 tbsp butter, softened

1) PESTO: To food processor, add: olive oil, mayonnaise, parmesan cheese, pine nuts, salt, and pepper; process 30-45 seconds until well combined; add spinach and process 30-45 seconds until well combined

2) SANDWICH: Assemble each sandwich as follows: spread spinach pesto on both sides of bread; layer: cheese, chicken, and pear; top with second piece of bread

3) In large skillet (or grill pan) over medium heat, melt half the butter; place sandwiches in skillet; while bottoms are grilling (3-4 minutes), spread remaining butter on top pieces of bread; turn sandwiches and grill additional 3-4 minutes until cheese melts; serve, serve, serve!

Makes: 4 sandwiches

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/04/12–the one that disappeared into a black hole.

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TOPLESS CHICKEN CLUB SANDWICHES

Not as racy as the name suggests, but super tasty, especially minus that top piece of bread. You will, of course, need a fork and knife to eat this mountainous beauty. Thumbs up, up, up!

Topless Chicken Club Sandwich

3 tbsp light mayonnaise

2 tsp fresh lemon juice

1/4 tsp sea salt

1/4 tsp ground black pepper

1 avocado, pitted, peeled, and mashed

4 slices sourdough bread (I used Panera Bread’s)

1 cup fresh baby spinach

3 cups chopped deli-roasted chicken

1 cup diced tomatoes

4 slices bacon, cooked, drained, and cut in half

1) To small bowl add: mayonnaise, lemon juice, salt, black pepper, and mashed avocado; mix well

2) Place bread slices on plates and spread with avocado mixture; top with spinach, chicken, tomatoes, and bacon; serve!

Servings: 4

TOMATO CHICKEN KALAMATA OPEN-FACED SANDWICHES

I served this lovely sandwich to my mother and sister for lunch when they flew in from Nevada for our son’s graduation last spring. Not only is it fairly easy to toss together (with a little pre-chopping and dicing), but it’s delicious and oh-so-pretty. The Kalamata olives and pepperoncini are the real stand-outs in this dish. Wonderful!

Tomato-Chicken-Kalamata Open-Faced Sandwich

2 tsp lemon zest

2 tbsp lemon juice

2-15 oz cans chicken breast, drained

3 cups diced tomatoes (I used Campari)

1 cucumber, peeled and diced

1/2 cup Kalamata olives, sliced

1/2 cup feta cheese, crumbled

1/2 cup parsley, minced

1/4 cup green onions, sliced

1/4 cup pepperoncinis, chopped

2 tbsp olive oil

1 tsp sea salt

1/2 tsp ground black pepper

4 thick slices french bread, cut on the diagonal

olive oil (for french bread)

sea salt

1) Preheat oven to 375 degrees

2) To large bowl, add lemon zest, lemon juice, chicken, tomatoes, cucumber, Kalamata olives, feta cheese, parsley, green onions, pepperoncinis, 2 tbsp olive oil, sea salt, and black pepper; set aside

3) Brush top of each french bread slice with olive oil and lightly sprinkle with sea salt; bake in oven 7-8 minutes

4) Place a french bread slice on each of 4 plates; spoon chicken salad over bread and serve

Makes: 4 hearty servings/6 lighter servings (if you add a couple slices of french bread)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/22/12.

GRILLED CHICKEN AND PEAR SANDWICH WITH SPINACH PESTO

Don’t let the fluorescent green put you off–it’s all natural. And delicious! Even my guys, who are a bit wary of food with a “foodie” look, gobbled down these sandwiches. Of course, I don’t think they were aware of the pear in the middle 🙂

SPINACH PESTO:

1/4 cup olive oil

1/2 cup mayonnaise (I used Kraft Reduced Fat Mayo with Olive Oil)

1/2 cup freshly grated parmesan

1/2 cup pine nuts

1/4 tsp sea salt

1/4 tsp black pepper

3 cups packed baby spinach

SANDWICH:

8 slices sourdough bread (make it a good one, like Panera’s)

1-1/2 cups mozzarella cheese

2 cups cooked and shredded chicken breast (deli-roasted chicken works well too)

1 pear, sliced thin

3 tbsp butter, softened

1) PESTO: To food processor, add: olive oil, mayonnaise, parmesan cheese, pine nuts, salt, and pepper; process 30-45 seconds until well combined; add spinach and process 30-45 seconds until well combined

2) SANDWICH: Assemble each sandwich as follows: spread spinach pesto on both sides of bread; layer: cheese, chicken, and pear; top with second piece of bread

3) In large skillet (or grill pan) over medium heat, melt half the butter; place sandwiches in skillet; while bottoms are grilling (3-4 minutes), spread remaining butter on top pieces of bread; turn sandwiches and grill additional 3-4 minutes until cheese melts; serve, serve, serve!

Makes: 4 sandwiches

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/04/12–the one that disappeared into a black hole.