NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 slice Sourdough bread

0.5 oz Fresh mozzarella cheese

2 slice Tomato

1 tbsp Red onion

4 leaf Fresh basil

1 tbsp Plain Greek yogurt

1 tsp Chipotle peppers in adobo sauce

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  In a small mixing bowl, combine the Greek yogurt, minced chipotle peppers, garlic powder, sea salt, and black pepper to create a clean-ingredient chipotle aioli.

• 2

  Lay the sourdough slices on a clean surface and spread the chipotle aioli evenly across one side of each slice.

• 3

  On one slice of bread, layer the shredded chicken, fresh mozzarella, tomato slices, thinly sliced red onion, and fresh basil leaves.

• 4

  Place the second slice of bread on top, sauce-side down, to close the sandwich.

• 5

  Lightly brush the exterior of the sandwich with avocado oil to ensure a golden, crispy crust.

• 6

  Heat a panini press or a heavy cast-iron skillet over medium heat.

• 7

  Place the sandwich in the press or skillet; if using a skillet, place a heavy lid or another pan on top to press it down firmly.

• 8

  Toast for 3 to 4 minutes per side until the bread is perfectly browned and the mozzarella has melted through.

• 9

  Remove from heat, let it rest for one minute, then slice diagonally and serve warm.