Cover the chicken breast with plastic wrap
and gently pound to a uniform thickness to ensure even cooking.
Season the chicken breast with salt, pepper, and dried tarragon.
Pan saute the chicken breast in 2 teaspoons butter and 1 tablespoon olive oil over medium-high heat. Once the chicken in browned on one side, about 4 minutes, flip and add white wine and continue cooking until the internal temperature reads 165 degrees F on an instant read thermometer, about 5 minutes more.
In another medium skillet, heat the remaining 1 tablespoon olive oil
over medium-high heat. Add the sliced mushrooms
and cook until golden on each side and tender, about 5 minutes. Remove from pan. Add the spinach to the skillet and cook until slightly wilted, about 2 minutes.
the red bell pepper
under the broiler until the skin is blackened
on all sides, about 6 minutes. Place the pepper in a bowl covered with plastic wrap and allow to steam 5 minutes. Peel
and slice into 1/4-inch strips.
In a small bowl, whisk
to combine the basil
pesto and mayonnaise.
Heat a large nonstick skillet or griddle
on medium heat. Butter one side of both slices of the bread and place them butter-side down on a cutting board. Build each sandwich by beginning the layering on one of the slices of bread with the sliced mozzarella cheese
, the sauteed
, roasted red peppers, and chicken. Spread 2 tablespoons of the pesto mayonnaise
on the other slice and place it buttered-side up on top.
Place the sandwich on the griddle and cook until golden, about 4 minutes. Flip and continue to cook the other side until it is golden and the filling is warmed and cheese is melted, about 4 more minutes.
Cook's Note: Pan-sauteing the seasoned chicken breast then finishing
it in white wine
makes this sandwich a standout.