I used leftover chicken taco meat for this sandwich, but you could use any chicken or turkey you like. I also roasted the peppers myself (highly recommended!), but you could use the jarred kind at the store if you like. If you want to know how to roast peppers yourself, click here. They are not hard to make at all.
This sandwich only took me a few minutes to make. The roasted red peppers took a while longer, but I made them earlier in the day so they were ready to go for lunchtime.
I hope you enjoy!!
- 2 slices of healthy bread (I used Sara Lee Delightful 100% Whole Wheat bread)
- Meat of your choice
- .5 oz. of cheese (I used Swiss)
- Pesto (I used Mezetta brand)
- Roasted Peppers
- Spinach
Spray a pan lightly with Olive Oil.
I love my little Misto oil sprayer (bought it at TJ Maxx for $7.)
Spray one slice of bread lightly with olive oil and place on pan (oiled side down).
Spread a light layer of pesto on the other side of the bread.
Layer the chicken, then cheese, then roasted peppers on top of the pesto.
Add the spinach and top with the other slice of bread (spread with pesto).
Spray the other side of the bread with olive oil.
Turn the sandwich over and cook on the other side until crisp.
I pushed it down a little while it cooked (a Panini Press would be great for this!)
Enjoy!
I served it alongside some Black Cherry Chobani yogurt. Yum! I was stuffed!!
Nutritional Information: Calories 275, Fat 9 g., Sodium 275 mg., Carbs 21, Fiber 5.5 g., Protein 26 g., Sugar 5 g.
