Ingredients
- 1 Grilled Breast Filet
- 2 Sour dough bread slices
- ¼ cup Goat cheese softened
- ¼ cup Ricotta cheese
- ¼ tsp Italian seasoning
- 1 cup Arugula
- ¼ cup Sun dried tomato sliced, oil-packed/drain
- 2 Tbsp Parmesan cheese shredded
- 1 tsp Basil pesto
Instructions
- Heat chicken to 165°F per specifications.
- In a bowl blend together the goat and ricotta cheese with the Italian seasoning.
- Spread sour dough with cheese mixture, pesto and top with shredded parmesan.
- Place down the arugula, tomato and heated chicken.
- Heat in panini grill and serve.
