DOPE KITCHEN makes a CHICKEN CAPRESE SANDWICH

Sandwiches are my favorite stoner food because they are handheld and portable and have so many delicious layers.

When I was gathering my ingredients, I realized that I left my beautiful roma tomato and basil plant at the grocery store... that's $8 I will never get back. I was so so sad.

For the products consumed, I drank the PBR High Seltzer in Lemon flavor (10mg THC) a few hours prior to filming and had such a relaxing afternoon! I had a few puffs of the Drew Martin assorted pre-rolls, which aren't too strong and offer a more relaxed high. Overall, love both products but I REALLY love that PBR beverage. I really enjoy seltzers because I still feel quite social and buzzed without the heavy "stoned" feeling I get from an edible.

FOR THE CHICKEN

1-2 large chicken breasts, pounded to 1/2 inch thickness

Salt & pepper

1-2 tsp garlic powder

FOR THE SANDWICH

Toasted ciabatta bread

Pesto OR pesto mayonnaise

Basil

Tomato (I prefer heirloom tomato)

Salt & pepper

Fresh mozzarella

Balsamic glaze

Heat a grill pan or a skillet over medium-high heat and add olive oil. Cook the chicken for about 5-6 minutes per side, until internal temperature reaches 165°F. Let it rest on a cutting board for 5-10 minutes before slicing.

Toast your bread then spread pesto onto both slices. Top with chicken, mozzarella, tomato, and basil and drizzle with balsamic glaze. Enjoy!