Pesto Chicken & Lemon Kale Sandwiches

Steps 1-3 can be done ahead of time. Store cooked chicken and kale in the refrigerator until use.

1. Fill a saucepan with water. Bring to a boil and add the chicken breast. Reduce heat to medium and let it simmer until the chicken is cooked through, about 12-15 minutes.

2. While the chicken in cooking, heat the olive oil over medium heat in a large frying pan. Add the kale and saute it for about 5 minutes. The kale will turn to a brighter green color and then soften and wilt. Add the lemon juice to the pan and cook, continuing to stir, until there is no more liquid remaining on the bottom of the pan. Remove from heat.

3. When the chicken has finished cooking remove it from the water and shred it using two forks (or cut into bite-sized pieces).

4. Heat a skillet (the same one you cooked the kale in is fine) over medium heat. Spread a teaspoon of pesto sauce on one side of a piece of bread. Spray the other side of the bread with cooking spray, and place that side of the bread down on the baking pan. Put about 1/4 of the chicken on that slice of bread and top it with 1 tablespoon of cheese. On another slice, spread out some of the lemon kale and top with another tablespoon of mozzarella. Place that slice of bread into the skillet as well.

5. Cover the skillet with a lid and let them cook until the cheese is mostly melted. Remove the bread slices from the skillet and carefully put them together. Press down on the top of the sandwich with a spatula to help keep the sandwich together.

6. Repeat steps 4 and 5 with the remaining slices of bread and filling. Be sure to cook all of the gluten-free sandwiches before cooking any sandwiches using wheat bread.