- Prep time
- Cooking time
2 slices of St-Méthode chia and flax bread
1/2 red pepper
1/2 zucchini, sliced
10 ml (2 teaspoons) of homemade/store-bought pesto*
30 g (1 ounce) of cooked chicken, finely sliced
30 g (1 ounce) of Quebec mozzarella
Sauté the vegetables in olive oil until sizzling. Add salt & pepper to taste.
Grill the slices of bread.
Spread pesto on each slice of grilled bread.
Top with slices of chicken, the sliced zucchini, red pepper and mozzarella.
Add balsamic drizzle and a few basil leaves.