4 (6-ounce) boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 teaspoons unsalted butter, plus more for brushing on the bread
2 tablespoons good quality olive oil
2 teaspoons dried tarragon
1/4 cup dry white wine
12 ounces sliced baby portabella mushrooms
5 ounces baby spinach
1 medium red bell pepper
4 tablespoons prepared or homemade basil pesto
4 tablespoons high quality mayonnaise
8 slices Italian white sandwich bread
4 thick slices whole milk mozzarella cheese
Pan-sauteing the seasoned chicken breast then finishing it in white wine makes this sandwich a standout.
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