Chicken, Pesto and Mozzarella Toastie

Make chicken, pesto and mozzarella toastie, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 slices, about 80 g Wholemeal bread
120 g Chicken breast (Leftovers from a roast are ideal. Cooked, this is about 90 g of slices. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tbsp (15 g) Basil pesto (Nearly half fat by weight. Level the spoon, and spread it thinly over both slices rather than thickly on one.)
40 g Light mozzarella
50 g Tomato
20 g Spinach
Ingredient notes on the recipe page.

METHOD
1. If the chicken is raw, fry it in a dry non-stick pan for four minutes a side until no longer pink in the middle, then slice it thinly. Cooked chicken goes straight in.
2. Spread the pesto over both slices of bread. Layer the chicken, sliced tomato, spinach and torn mozzarella on one, and close with the other.
3. Set a dry frying pan over a medium-low heat. Lay the sandwich in, put a small saucepan on top to press it, and cook for three to four minutes until the underside is brown and crisp.
4. Flip, press again and give it another three minutes. The cheese should be running at the edges when you cut it in half.

Contains gluten cereals, milk and tree nuts.
Supermarket loaves often contain soya flour. Check the bag.
Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-pesto-mozzarella-toastie

AI-generated images illustrating the recipe.

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