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Recipe

Roasted Pepper & Pesto Chicken Sandwich

Recipe entered in Sandwich Challenge by Kristy Bernardo
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Index Card
  • Serving 4
  • Total Time 0 min
    Preparation min
    Marination min
    Cook min
  • Nutrition Facts
    Calories 940
    Total Fat 45 g
    Protein 51 g
    Carbohydrate 83 g
    Cholesterol 125 mg
    Sodium 1730 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Roasted Pepper Pesto Chicken Sandwich

Ingredients

  • 4 Fully Cooked Chicken Breast Fillets
  • 4 Ciabatta Rolls
  • 4 tablespoons butter
  • 3 tablespoons garlic powder
  • 1/3 cup pesto sauce
  • 1/4 cup mayonnaise
  • 4 slices provolone cheese
  • 1 red bell pepper, roasted
  • 1 orange pepper, roasted
  • 1 yellow bell pepper, roasted


Cooking Instructions

  1. Prepare Tyson® chicken according to package directions. Set aside and keep warm.
  2. Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
  3. Mix together pesto and mayonnaise, spread onto garlic rolls. Place one Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each color bell pepper.
  4. Close sandwich with garlic roll tops.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion:

You may also use jarred roasted red peppers to speed up your preparation time.