Saturday, April 9, 2011

chicken pesto sandwich

Great sandwich. It was a hit with the entire family. Excellent reason to fire up the grill.

chicken pesto sandwich (blog: Sisters Cafe)
2 packages refrigerated French Bread dough
2 tablespoons olive oil, divided
3 tablespoons grated Parmesan cheese
1 pound boneless skinless chicken breast, or kettle cooked turkey breast or rotisserie chicken
salt and pepper
2 medium red bell peppers
2/3 cups light mayonnaise
1/3 cup prepared basil pesto
1/4 teaspoon lemon pepper seasoning
2 cups fresh spinach leaves, washed and stemmed

Place dough, seam side down on a large baking stone or silpat covered cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 inch deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. (I bought some rolls from the bakery!)
If grilling the chicken heat the grill to medium temperature. Brush chicken with 1 teaspoon of olive oil and season lightly with salt and pepper. Slice bell peppers into 1/2 inch strips and toss with remaining 1 tablespoon of oil. Place chicken and bell pepper slices on grid of grill. Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender. Remove from grill and cool slightly.
Cut chicken into thin strips. Combine salad dressing, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the pesto mixture over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over bottom half. Cut each loaf into 4 sections. Enjoy! Serves 8.

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