I’ve been trying to stick to salads for lunch to up my daily veggie intake, but yesterday I had almost an entire vegetable day purely by accident. I love vegetables, but all day? I must have had a lot going on because typically I’m a protein lover.
After walking the dogs late this morning I couldn’t get my mind off of a grilled cheese sandwich. I also had chicken breasts that needed to be grilled and leftover vegan pesto from the sandwiches I made over the weekend. After the dogs got their “you were good on your walk” treat, I rummaged around and also remembered I had organic tomatoes and a nice bunch of organic flat leaf parsley. I’m crazy for parsley. I don’t know why, but I’ve been that way since I was a kid. I used to eat everyone’s parsley off their plate when we went out to dinner.
So, once I realized I had the makings for a delicious sandwich, I shoved the salad I made yesterday to the back of the fridge and told myself I would eat it for dinner instead.
Grilled Cheese with Spinach, Chicken, & Pesto
2 Slices Gluten Free Bread (I used Udi’s Whole Grain)
Slices of Grilled Chicken Breast
Dairy Free Butter
Flat Leaf Parsley
Freshly Ground Pepper
I’m sure you know how to make a grilled cheese so I will just give the basics. Grill the chicken first, or use leftovers, your preference. Spread pesto on the insides of both pieces of bread. Place the cheese on the bottom piece of bread, closest to the heat. Layer everything else however you like and cook until nice and toasty.