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. :-)

Steps

Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration , stirring occasionally.

Discard any excess marinade when ready to assumble sandwiches.

Slice peppers into 1 / 4-in wide strips.

Slice tomatoes into 1 / 4-in thick slices.

Trim any fat or rib meat from the chicken breasts & grill till 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.

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.

Insert 2 toothpicks , slice on the diagonal & serve.

Ingredients

mixed mushrooms, balsamic vinegar, red bell peppers, tomatoes, boneless skinless chicken breast halves, italian rolls, pesto sauce, feta cheese