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Peppers and Pesto Chicken Sandwich

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Serves 4 |

Rich with a mosaic of flavors.

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Ingredients:

1/4 cup extra virgin olive oil, plus 2 tablespoons

3 red bell peppers, sliced into strips

3 yellow bell peppers, sliced into strips

20 fresh basil leaves

2 cloves garlic, minced

1 sweet onion

1/4 teaspoon salt

1/4 teaspoon white pepper

Butter, for buttering baguette

1 whole baguette, sliced

3 chicken breasts

2 cups grated mozzarella cheese

Roasted red peppers, from jar, for topping

Directions:

Pour 1 tablespoon of olive oil into a large pan. Bring to medium heat. Once hot, add red and yellow peppers. Saute until lightly seared.
Place the red and yellow peppers, basil, garlic, sweet onion, salt and white pepper in a food processor. Pour a small amount of the remaining olive oil into the blender a little at a time, pulse for a few seconds and add more. Continue to pulse until smooth. Set aside.
Preheat oven to 350° F.
Butter baguette slices on both sides and arrange on a baking sheet. Place into the oven and bake for about 12 minutes, until just toasted. Remove from oven and set aside.
Place chicken pieces into a skillet, add 1 tablespoon of olive oil and cook over medium heat until fully done. Remove from skillet and cut into slices.
Spoon grated mozzarella and the pepper pesto sauce on top of each baguette slice. Place chicken on half of the baguette slices. Place a few roasted red peppers on top of the chicken. Take the baguette slices without chicken and place those on top to complete the sandwich.
Place the baking sheet back into the oven and bake until the cheese has melted.
Remove from oven, transfer to serving plates and enjoy!

Main Ingredient:	Peppers, Chicken
Cooking Method:	Bake, Stovetop
Course:	Lunch

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