Mizuna pesto on chicken sandwich (4.29.10)

I felt like a hearty meal on Thursday night and I knew I needed to use up the leftover mizuna pesto. Pesto mayonnaise came to mind which lead me to think of a sandwich, then I remembered that I had some sourdough in the freezer. I always save the sourdough for the ultimate sandwich: grilled cheese. I countered these rich sandwiches with a big side salad and a glass of wine. The French taught me that a good dose of vinaigrette and a glass of wine will cut through all the fat of a hearty meal. Twist my arm!

Seared Chicken on Sourdough with Mozzarella and Mizuna pesto

• Add mayonnaise to some of the mizuna pesto to make a sandwich spread.
• Butter sourdough bread on 1 side and toast in a cast-iron skillet over medium heat.
• Melt mozzarella cheese on 1 of the slices (non-buttered side).
• Slice a boneless/ skinless chicken breast in half length-wise to make 2 cutlets (no need to pound them), sprinkle on salt and pepper and sear them in a cast-iron skillet. Only 1 cutlet is needed per sandwich.
• Spread pesto mayonnaise on the non-buttered side of sourdough (the slice w/o the mozzarella). Place chicken on top of the sourdough, spread more pesto mayonnaise on the chicken. Place other slice of bread on top.
• Keep sandwich warm in a 200 degree toaster oven until ready to serve.