Chicken Caprese Grilled Cheese Melt

• 2 slices sourdough bread
• 2 Tbsp homemade Basil Pesto
• ½ C low-fat shredded mozzarella cheese
• ½ C cooked shredded chicken
• ½ tomato, sliced
• 1 Tbsp balsamic vinegar
• ½ tsp Stevia

1. Whisk together the balsamic vinegar and the Stevia, then toss with the shredded chicken.
2. Spread one tablespoon of pesto on each slice of sourdough bread. Then, spread ¼ cup of mozzarella on one slice of pesto bread (press gently to adhere to the pesto), spread all of the shredded chicken on top of the cheese, and the place tomato slices on top of the chicken. Finish by spreading the remaining ¼ cup of mozzarella on the tomatoes and pressing the remaining slice of pesto sourdough bread on top. (The order should be pesto bread, cheese, chicken, tomatoes, cheese, pesto bread. The "outside" of the grilled cheese should not have pesto, just the "inside.")
3. Heat a skillet or panini grill to medium heat and spray with cooking spray. Press the grilled cheese onto the heated skillet and cook for about 3-5 minutes until the bread is as crispy as you like it, then spray the other side of the grilled cheese, gently flip, and press firmly onto the skillet. Cook an additional 2-4 minutes until the cheese has melted. It's ok if it's a little bit messy!
4. Remove from the heat. Cut your grilled cheese in half and enjoy as a yummy lunch or a side dish to your favorite soup. Enjoy!

Nutrition facts are a calculated estimate of one grilled cheese using this pesto recipe.