Grilled Pesto Chicken Sandwiches

This delicious sandwich recipe originally came from the Something Extra magazine offered by Bel Air and Raley's. I've made a few changes to make it more economical. It is full of flavor and quick to make.

Prep: 10 minutes Cook time: 10-12 minutes Serves:4

8 boneless, skinless chicken tenders
8 (1/2 inch thick) slices sourdough bread*
butter for spreading
8 slices mozzarella cheese
8 thin slices tomato
2 Tbs pesto

Cook chicken tenders. For added flavor, add several tablespoons of oil to a pan. Sprinkle some chicken seasoning onto the olive oil and stir together. Grill Mates Chicken Rub by McCormick is an excellent choice. Cook with lid on for several minutes per side until no longer pink. The chicken tenders can be placed in the pan directly out of the freezer. Just add a few extra minutes cooking time per side.
Grill Bread. Butter one side of each slice of bread. Placed buttered side down in large skillet. Top with mozzarella slices. Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
Assemble Sandwiches. Top half the bread slices with tomatoes and cooked chicken. Spread pesto over chicken and close sandwiches.

*If using a very large loaf of sourdough, cut the slices in half to make sandwhich sized slices.

Nutrition per serving: 380 calories, 23 g protein, 20 g total fat (8g sat.), 28 g carbohydrate, 2 g fiber, 7 g sugar, 65 mg cholesterol, 460 mg sodium