Sourdough bread: 80g (2 slices), Chicken breast (cooked): 85g (3 oz, sliced), Pesto: 15g (1 tbsp), Fresh red peppers: 50g (1/4 cup, sliced), Spinach: 15g (1/2 cup, fresh), Provolone cheese: 20g (1 slice), Salt and Black pepper: to taste
Sourdough bread: 80g (2 slices), Chicken breast (cooked): 85g (3 oz, sliced), Pesto: 15g (1 tbsp), Fresh red peppers: 50g (1/4 cup, sliced), Spinach: 15g (1/2 cup, fresh), Provolone cheese: 20g (1 slice), Salt and Black pepper: to taste
1. Toast 2 slices of sourdough bread until lightly golden. 2. Spread 15g pesto over 1 slice of bread. 3. Layer 85g sliced chicken breast, 50g sliced fresh red peppers, 15g spinach, and 20g provolone cheese. 5. Top with the other slice of bread and cut in half before serving.
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