Ingredients
- 3-1/2 tbsp. Cottage cheese
- 1/3 cup Crumbled Feta
- 4 tbsp. Pesto
- 3 tbsp. Plain low-fat yogurt
- 1 tbsp. Olive oil
- 2 tbsp. Sundried tomatoes
- 1-1/2 cup Cooked chicken
- 2 cup Shredded spinach
- 2 tbsp. Basil
- Black pepper
- 8 slices Whole wheat bread
- 1 lb. Cloverdale Bacon
Instructions
- In a bowl combine cheese with pesto, yogurt, oil and tomato. Stir in chicken, spinach, and basil. Season with pepper.
- Heat a toasted sandwich maker or grill pan, once warm, toast one slice of bread. Set aside, repeat with other slices of bread. Place filling mix on 1/2 slice of toast, top with 2 Slices of cooked Cloverdale Bacon on top. Place the other half on top of sandwich. Cut in half. Enjoy.