Open Faced Pesto Sandwich

Name: Open Faced Pesto Sandwich
Ingredients: 2 cups Fresh Basil Leaves; 2 teaspoons Olive Oil; 2 teaspoons Parmesan Cheese; 2 cloves Garlic; 1/2 Tablespoons Butter; 1 ounce, weight Fat Free Cream Cheese, Cut Into Cubes; 1 cup Non-fat Milk; 1 ounce, weight Lite Mozzarella Cheese, Shredded; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper, Ground; 1/2 Tablespoons Butter; 1 cup Bell Pepper, Cut Into Strips; 1/2 cups Onion, Sliced; Salt And Pepper; 16 ounces, weight Chicken, Cut Into 4 Pieces; Butter Spray; 4 slices Wheat Bread; 1/4 teaspoons Garlic Powder

18 ingredients

24 steps

Ingredients

2 cups Fresh Basil Leaves
2 teaspoons Olive Oil
2 teaspoons Parmesan Cheese
2 cloves Garlic
1/2 Tablespoons Butter
1 ounce, weight Fat Free Cream Cheese, Cut Into Cubes
1 cup Non-fat Milk
1 ounce, weight Lite Mozzarella Cheese, Shredded
1/4 teaspoons Salt
1/4 teaspoons Black Pepper, Ground
1/2 Tablespoons Butter
1 cup Bell Pepper, Cut Into Strips
1/2 cups Onion, Sliced
Salt And Pepper
16 ounces, weight Chicken, Cut Into 4 Pieces
Butter Spray
4 slices Wheat Bread
1/4 teaspoons Garlic Powder

Directions

1

For the pesto: In a food processor, add basil, olive oil, Parmesan cheese and garlic.
2

Process until combined, about 30 seconds.
3

Set aside.
4

For the pesto sauce: In a medium sauce pan, add butter.
5

Once butter is melted, add cream cheese and stir until partially melted.
6

Add 1/2 cup of milk and stir until cheese is just about melted.
7

Add mozzarella cheese and remaining milk.
8

Stir until cheese is melted, and then add pesto, salt and pepper.
9

Cook on low, until pesto is warmed.
10

Set aside.
11

For the pepper and onion topping: Meanwhile, in a skillet set on medium heat, add butter, peppers and onions.
12

Stir and cook until tender, about 710 minutes.
13

For the chicken and bread: Salt and pepper chicken, place on the grill and cook for 5 minutes per side or until chicken is no longer pink.
14

Slice into bite size pieces.
15

Spray about 5 squirts of butter per slice of bread and add garlic powder.
16

Place on the grill or in the oven and cook until bread is toasted, about 2 minutes.
17

To assemble the sandwich, place bread on a plate, add chicken, then pesto and top with peppers and onions.
18

Serve and enjoy!
19

Leftovers are great the next day.
20

Note: Due to the fat content of cream cheese, it may not melt completely.
21

Just keep stirring it.
22

It will eventually break down.
23

Makes 4 servings.
24

Calorie per serving including 100-calorie slice of bread: 311, Fat: 7.5, Cholesterol: 71, Sodium: 449, Potassium: 136, Carbs: 26, Fiber: 3, Sugar: 4, Protein: 35