Sandwich with tomato, mozzarella, chicken, arugula and pesto

Ingredients for 2 servings:

• 4 slice(s) bread(s) (wholemeal mixed bread), large slices
• 1 ball(s) of mozzarella
• 2 tomatoes or 6 cocktail tomatoes
• 100 g chicken breast fillet(s)
• 1 handful of arugula
• some pesto, green

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Inspired by the “Smoked Chicken, Tomato & Pesto Bloomer” from the English food chain EAT.

Cut the chicken breast fillet into cubes, season to taste, and fry. Spread pesto on one slice of bread for each sandwich. Slice the mozzarella and tomatoes and top the bread slices with them. Add the chicken cubes and arugula on top, then add the other slice of bread. Press the whole thing together slightly. I wrap the sandwiches tightly in plastic wrap before eating and place them in the fridge for about an hour. Afterward, they’re perfectly pressed together. Tip: It also tastes great without the chicken, making it a vegetarian meal. You can also use red pesto or replace the pesto completely with tomato paste and/or cream cheese.