Ingredients
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4
-
1
-
4
-
2
-
4
-
4
-
4
-
4
-
-
-
-
-
-
-
Directions
Chicken Pesto & Feta Cheese Sandwich, 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! *Edited to Add* — This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese & pesto :-), Awesome!! You cannot buy a sandwich even half this tasty, love the use of pesto and marinated mushrooms RIP dear Twissis
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Steps
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1
Done
|
Marinate Mushrooms in Balsamic Vinegar For at Least 24 Hrs Under Refrigeration, Stirring Occasionally. Discard Any Excess Marinade When Ready to Assumble Sandwiches. |
|
2
Done
|
Slice Peppers Into 1/4-in Wide Strips. |
|
3
Done
|
Slice Tomatoes Into 1/4-in Thick Slices. |
|
4
Done
|
Trim Any Fat or Rib Meat from the Chicken Breasts & Grill Till Done. |
|
5
Done
|
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
Done
|
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
Done
|
Insert 2 Toothpicks, Slice on the Diagonal & Serve. |
