Ingredients
2tspolive oil
1chicken breastsmall, boneless skinless
kosher salt
black pepperfreshly-cracked
2 slices breadsourdough or other preferred bread
butter
4slicesArla Naturally Good Fontina Cheese
2tbspsun-dried tomatoesroughly-chopped
1handfulfresh baby spinach
Preparation
Heat oil in a medium saute pan over medium-high heat.
While the oil is heating, season the chicken with a generous pinch of salt and black pepper.
Add the chicken to the pan and cook for 6 to 8 minutes, turning once, until the chicken is cooked through and no longer pink on the inside.
Remove pan from heat, then transfer the chicken to a cutting board and let it rest for 5 minutes.
After the chicken has rested, slice it into thin strips.
Butter one side of each piece of bread.
Place one slice, butter-side down, on the prep surface.
Layer it evenly with 1 to 2 cheese slices, followed by the chicken slices, sun-dried tomatoes, spinach, and the remaining slice of bread, butter-side up.
Heat the saute pan on the stove over medium-high heat.
Carefully transfer the sandwich to the pan and cook for 4 to 5 minutes on the first side, or until the bread is toasted and the cheese starts to melt.
Carefully flip the sandwich to the other side, and cook for 3 to 4 minutes or until the bread is toasted.
Remove from pan, slice the sandwich down the middle, and serve warm.
