Zupas Chicken Pesto Sandwiches
makes 4 sandwiches
4 ciabatta rolls, sliced in half
1 large tomato, stem removed, sliced
about a cup of alfalfa sprouts
4 slices muenster cheese
1 chicken breast, cooked, cubed
1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes
1/2 C slivered almonds, toasted
basil pesto to taste
1 cup real mayonnaise
In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined.
Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy or use your panini-maker.
On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place. You can use other breads or wraps for this sandwich.