- 2 slices sourdough bread
- 2 Tbsp butter
- 1-2 thin chicken breasts
- 1-2 slices provolone cheese
- 1/3 Cup spinach, washed
- 4-5 strawberries, rinsed and sliced
- 1.5 Tbsp balsamic vinaigrette or balsamic glaze
Add a bit of cooking oil to a pan over med heat and cook chicken breasts (about 5 mins on each side). Make sure they reach an internal temp of 165. Remove from pan and wipe clean. Spread a tablespoon of butter on each slice of bread and lightly grill for a min or two, butter side down.
Remove one slice of bread form the pan and place chicken breast, provolone cheese and strawberries atop bread slice. Cover with other piece of bread (butter side up) Use a metal spatula to press the sandwich down into the pan, cooking about three minutes. Carefully flip the sandwich and cook on the other side for another 3 mins until the cheese is melting.
Once sandwich is cooked, remove from pan, and add balsamic and spinach between the chicken breast and bread. Enjoy!