Serves : 2
Prep Time : 10 – 15 MINUTES
Cooking Time : 40 – 45 MINUTES

Ingredients

Method

– Heat 2 tablespoons of the oil in a large pan.

– Season the chicken with the oregano, red pepper flakes (if using), salt and pepper.

– Add the chicken to the skillet and cook until golden and cooked through, approximately 7 minutes each side. Remove from pan and set aside.

– Slice the rolls in half, then spread a 1/4 of the pesto on bottom half of each roll. Top with tomato (if using), chicken, and mozzarella. Spread remaining pesto on the top half of each roll.

– Heat the remaining oil in the same pan (clean with a kitchen towel), and add the sandwich.

– Press down on the sandwich using a spatula and cook until bottom is golden and cheese is starting to melt, 5 minutes.

– Flip over and press down with a spatula or a heavy pan. Cook until golden and cheese is completely melted, another 5 minutes. Repeat with the remaining sandwich.

– Serve immediately. Or cut sandwich in half, and bring down to room temperature. Can be packed as a school lunch – *depending on school policy as pesto does contain pine nuts.