Toasted Roast Chicken Sandwiches

Summer is here…hot outside and leftover chicken in the refrigerator. WOW…try this and make the best roast chicken sandwiches ever.

  • 8 slices of sandwich bread (white or whole wheat)
  • 3 tbsp. basil pesto
  • 3/4 – 1 lb. roast chicken, sliced
  • 1 roasted red bell pepper, skinned, seeded and cut into thin strips
  • 1 ripe avocado, peeled and thinly sliced
  • 4 slices of Monterey Jack Cheese
  • 1 tbsp. olive oil or butter, if you prefer

Using a spoon, evenly divide the pesto and spread on one half of the sandwich.

Place the chicken, red pepper, and cheese on 4 slices of the bread. Top with the remaining 4 slices and, with a brush, slightly brush both outer bread slices with the oil. Or, if you prefer, use butter .

If you have a panini pan, great. If not,  using a frypan cook each sandwich about 4 minutes per side.

Have a small salad to accompany this wonderful sandwich and, of course, a glass of wine. Life can be very, very, very good.


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