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Ingredients Nutrition


  1. Season chicken with 1 teaspoons oil, oregano, salt and black pepper. Heat a nonstick saute pan over medium high heat. Add chicken and saute until light golden and thoroughly cooked, about 2 - 3 minutes per side. Remove from heat and set aside.
  2. In a shallow dish, whisk together egg whites and milk. Sesaon with salt, black pepper, and cayenne. Set aside. Spread about 1 teaspoons Dijon mustard on one side of each bread slice and place, mustard side up, on a work surface. Layer spinach, pear, amd chicken onto 4 slices of bread. Top each with one slice of cheese and another slice of bread, mustard side down, pressing gently.
  3. In a medium nonstick saute pan heat remaining 1 teaspoons oil over medium heat. Carefully dip one side of a sandwich into egg mixture until egg mixture is halfway up the bread. Carefully flip to immerse the other side in egg, then transfer to hot pan. Saute sandwich, turning once, until golden brown and crisp, about 5 minutes total. Remove from pan. Repeat with remaining sandwiches. Cut sandwiches in half and serve immediately. Makes 4 servings.

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