Chicken Pesto & Feta Cheese Sandwich |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great sandwich & about the best way I know to use leftover grilled chicken & roasted peppers, so plan ahead for it + marinating the mushrooms. My source is the Wildflower Bread Co in Scottsdale, AZ. Stated times do not include the original prep/cooking of the chicken & peppers or the refrigerated marination of the mushrooms. Enjoy. :-). Ingredients:
4 ounces mixed mushrooms, sliced thin |
1 ounce balsamic vinegar |
4 ounces red bell peppers, roasted |
2 medium tomatoes |
4 (4 ounce) boneless skinless chicken breast halves (approx 4 oz ea) |
4 italian rolls |
4 ounces pesto sauce |
4 ounces feta cheese |
Directions:
1. Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.
2. Slice peppers into 1/4-in wide strips.
3. Slice tomatoes into 1/4-in thick slices.
4. Trim any fat or rib meat from the chicken breasts & grill till done.
5. To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.
6. Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.
7. Insert 2 toothpicks, slice on the diagonal & serve.
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