Open Faced Pesto Sandwich

For the pesto:
In a food processor, add basil, olive oil, Parmesan cheese and garlic. Process until combined, about 30 seconds. Set aside.

For the pesto sauce:
In a medium sauce pan, add butter. Once butter is melted, add cream cheese and stir until partially melted. Add 1/2 cup of milk and stir until cheese is just about melted. Add mozzarella cheese and remaining milk. Stir until cheese is melted, and then add pesto, salt and pepper. Cook on low, until pesto is warmed. Set aside.

For the pepper and onion topping:
Meanwhile, in a skillet set on medium heat, add butter, peppers and onions. Stir and cook until tender, about 7–10 minutes.

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. Slice into bite size pieces.

Spray about 5 squirts of butter per slice of bread and add garlic powder. Place on the grill or in the oven and cook until bread is toasted, about 2 minutes.

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

Serve and enjoy! Leftovers are great the next day.

Note: Due to the fat content of cream cheese, it may not melt completely. Just keep stirring it. It will eventually break down.

Makes 4 servings.

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