Grilled Pesto Chicken Sandwiches - cooking recipe

Ingredients

2 large chicken breasts, skinless and boneless
8 slices sourdough bread, 1/2 inch thick
2 tablespoons butter
1/2 cup mozzarella cheese, shredded
4 teaspoons parmesan cheese, shredded
1 tomatoes, cut into 8 thin slices
2 tablespoons pesto sauce

Preparation

Slice tomato in to 8 thin slices and set aside.
Mix cheeses and set aside.
Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
Meanwhile, spread equal amounts of butter on one side of each bread slice.
Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.