I wanted a good hearty sandwich to go with our potato soup & I had some leftover grilled chicken breast in the fridge so I chopped it into bite size pieces, threw it on some Ciabatta bread, added pesto, roasted red peppers, fresh mozzarella, tomatoes and came up with this creation that is sure to be had again in our house!
1 loaf Ciabatta Bread
Roasted red pepper
Pesto
sliced or chopped cooked chicken (leftover chicken is good)
tomato
fresh mozzarella
Typically I roast my own red peppers which is totally easy to do, but I LOVE Rao's & I saw this jar of roasted red peppers and portabella mushrooms in the store so I had to try them - they are really good for a jar roasted red pepper, but I still prefer tre freshness of roasting my own.
1 loaf Ciabatta Bread
Roasted red pepper
Pesto
sliced or chopped cooked chicken (leftover chicken is good)
tomato
fresh mozzarella
Typically I roast my own red peppers which is totally easy to do, but I LOVE Rao's & I saw this jar of roasted red peppers and portabella mushrooms in the store so I had to try them - they are really good for a jar roasted red pepper, but I still prefer tre freshness of roasting my own.
Preheat oven to 350 degrees F. Cut Ciabatta bread in half-length wise on one side layer pesto, chicken and roasted red peppers, on the other side of the bread layer tomatoes and fresh mozzarella. Pop in the oven and cook for about 10 minutes or till the cheese is totally melted.
Simple and delicious!!
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