Ingredients
Units
Scale
- Leftover rotisserie chicken
- 1/4 to 1/2 cup fresh goat cheese (chèvre)
- 1/4 to 1/2 cup sun-dried tomato pesto
- 1–2 cups organic arugula
- 8 slices gluten-free whole grain bread(or your favorite kind)
Instructions
- Spread 1-2 Tablespoons of chèvre on four slices of the bread.
- Spread 1-2 Tablespoons of sun-dried tomato pesto on the remaining four slices of bread.
- Top the chèvre with some of the organic arugula and place the leftover chicken on top of the slices with sun-dried tomato pesto. Bring the halves together to form 4 sandwiches.
- Heat a skillet over medium-high heat, or use a panini press. Brush outer surface of the sandwiches with olive oil. Cook for a few minutes on each side, or until golden. Remove from heat and serve.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Category: Main
- Cuisine: American