- 3 tablespoons olive oil, divided
- 1 (6.0 ounce) package cooked and carved chicken breast (such as Hormel®)
- 1 red onion, thinly sliced
- 4 slices sourdough bread
- 3 ounces grated fontina cheese
- 1 pear, thinly sliced
- Heat 1 tablespoon olive oil in a large nonstick skillet; cook and stir chicken breast and onion until heated through, 3 to 4 minutes. Transfer to a plate.
- Wipe out skillet with a paper towel. Heat 1 tablespoon olive oil until bubbling. Add 2 bread slices; sprinkle half of the fontina cheese on top. Cover cheese with half of the chicken and onion. Cook until bread is toasted and cheese is melted, 1 to 2 minutes.
- Layer pear slices over chicken and onion; press bread slices together to make a sandwich. Repeat with remaining oil, bread slices, fontina cheese, chicken, onion, and pear slices to make second sandwich.
07/26/2019
recipepes.com
grilled chicken, pear, and fontina sandwich, recipe
PT15M
PT1H
5
455 calories
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