- 2 chicken cutlets, cut into a total of 8 pieces of chicken
- 1 plum tomato
- Olive oil
- Balsamic vinegar
- 1 tbsp. dried basil
- 4 slices of low fat, part skim mozzarella cheese
- 1 large spoonful of pre-made basil pesto
- 2 large spoonfuls of low fat mayonnaise
- Slider buns (preferably whole wheat but we couldn't find any)
Next, slice your tomatoes into rings then let them have an olive oil, balsamic vinegar bath. Soak for at least 15 minutes.
Spray a griddle pan with non stick vegetable spray then turn it up to medium heat, using both stove eyes. Take your chicken and put on the front part of your griddle. I used the the tips from our Central Market cooking class when it came to grilling meat - don't get anxious to flip your meat, if you go to flip it and it is stuck, that means it is not ready to flip yet, not that you need to rip it up. The meat will flip with ease when it is ready and make those beautiful grill marks.
Turn down the back part of your griddle to low heat and set your buns on the back low heat until you've made slight grill marks.
In a small bowl, take the mayo and a spoonful of pesto and mix together for a simple pesto mayo. Spread on one or both sides of your bread, then build your slider! Mr. Max liked double cheese but I did only one slice on mine. Place the chicken on the bun, then add the mozzarella and top with the balsamic and olive oil soaked tomato slice.