Chicken Pesto Sandwiches

Pesto Sandwich -Vegetarian version

1 loaf of sourdough, whole wheat or rye

1 lb. boneless skinless chicken breast, (or use kettle cooked turkey breast or rotisserie chicken)

salt and pepper

olive oil

2 medium red bell peppers

1 1b. thin sliced Swiss cheese, provolone or mozzarella

1/3 cup prepared basil pesto (You can also mix this with equal amounts of mayo for a pesto mayo, if you prefer)

2 cups fresh spinach leaves, washed and stemmed

Cut bell peppers into 1/2 inch strips. Grill chicken and bell pepper slices with olive oil; salt and pepper to taste, turning as needed until chicken is cooked and bell peppers are tender.

To assemble sandwich, cut bread in half horizontally. Spread half of the presto (or pesto-mayo mixture) over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with slices of Swiss cheese and bell pepper strips. Spread remaining pesto over bottom half. Cut each loaf into 4-8 sections.

chicken-pesto sandwich with the works

This is a variation of the recipe at The Sisters Cafe.