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1
Steps 1-3 can be done ahead of time.
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2
Store cooked chicken and kale in the refrigerator until use.
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3
1.
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4
Fill a saucepan with water.
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5
Bring to a boil and add the chicken breast.
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6
Reduce heat to medium and let it simmer until the chicken is cooked through, about 12-15 minutes.
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7
2.
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8
While the chicken in cooking, heat the olive oil over medium heat in a large frying pan.
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9
Add the kale and saute it for about 5 minutes.
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10
The kale will turn to a brighter green color and then soften and wilt.
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11
Add the lemon juice to the pan and cook, continuing to stir, until there is no more liquid remaining on the bottom of the pan.
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12
Remove from heat.
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13
3.
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14
When the chicken has finished cooking remove it from the water and shred it using two forks (or cut into bite-sized pieces).
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15
4.
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16
Heat a skillet (the same one you cooked the kale in is fine) over medium heat.
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17
Spread a teaspoon of pesto sauce on one side of a piece of bread.
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18
Spray the other side of the bread with cooking spray, and place that side of the bread down on the baking pan.
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19
Put about 1/4 of the chicken on that slice of bread and top it with 1 tablespoon of cheese.
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20
On another slice, spread out some of the lemon kale and top with another tablespoon of mozzarella.
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21
Place that slice of bread into the skillet as well.
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22
5.
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23
Cover the skillet with a lid and let them cook until the cheese is mostly melted.
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24
Remove the bread slices from the skillet and carefully put them together.
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25
Press down on the top of the sandwich with a spatula to help keep the sandwich together.
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26
6.
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27
Repeat steps 4 and 5 with the remaining slices of bread and filling.
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28
Be sure to cook all of the gluten-free sandwiches before cooking any sandwiches using wheat bread.
