8 ounces mushrooms, sliced thin
1 ounce balsamic vinaigrette
8 ounces red bell peppers, roasted
4 tomatoes, medium
8 4-ounce skinless boneless chicken breast halves
8 Italian rolls
8 ounces Pesto Sauce (see recipe)
8 ounces feta cheese
Servings: 8
1. Marinate the mushrooms in the balsamic vinaigrette for at least 24 hours under refrigeration, stirring occasionally.
2. Slice the peppers into 1/4-inch (6-millimeter) wide strips.
3. Slice the tomatoes into 1/4-inch (6-millimeter) thick slices.
4. Trim any fat or rib meat from the chicken breasts and then grill until done.
5. To assemble each sandwich, slice one roll in half lengthwise. Spread 1 ounce (30 grams) of the pesto on the bottom of the roll, then crumble 1 ounce (30 grams) of the feta on top of the pesto, covering the entire surface. Place a chicken breast on top of the feta, then 1/2 ounce (15 grams) of the mushrooms on the chicken, 1 ounce (30 grams) of the roasted red pepper strips on top of the mushrooms and finish with 3 tomato slices and the top of the roll. Insert two toothpicks, slice and serve.
Yield: 8 Sandwiches
1 ounce balsamic vinaigrette
8 ounces red bell peppers, roasted
4 tomatoes, medium
8 4-ounce skinless boneless chicken breast halves
8 Italian rolls
8 ounces Pesto Sauce (see recipe)
8 ounces feta cheese
Servings: 8
1. Marinate the mushrooms in the balsamic vinaigrette for at least 24 hours under refrigeration, stirring occasionally.
2. Slice the peppers into 1/4-inch (6-millimeter) wide strips.
3. Slice the tomatoes into 1/4-inch (6-millimeter) thick slices.
4. Trim any fat or rib meat from the chicken breasts and then grill until done.
5. To assemble each sandwich, slice one roll in half lengthwise. Spread 1 ounce (30 grams) of the pesto on the bottom of the roll, then crumble 1 ounce (30 grams) of the feta on top of the pesto, covering the entire surface. Place a chicken breast on top of the feta, then 1/2 ounce (15 grams) of the mushrooms on the chicken, 1 ounce (30 grams) of the roasted red pepper strips on top of the mushrooms and finish with 3 tomato slices and the top of the roll. Insert two toothpicks, slice and serve.
Yield: 8 Sandwiches
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