Makes 4 sandwiches
1/4 c sun dried tomato pesto
2 tbsp fat-free mayonnaise
1/4 lb skinless, boneless checken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
1 loaf ciabatta bread ( but I imagine you could use any bread )
12 large basil leaves
3/4 c shredded part-skim mozzarella cheese
1/2 c sliced bottled roasted red bell peppers
1 large tomato, sliced thinly
1. Combine pesto and mayo in a small bowl, stir until blended
2. Sprinkle chicken with pepper and salt. Heat oil in a large skillet over medium high heat. Add chicken, and cook for 3 minutes on each side, or until done. Remove chicken to cutting board and cool. Cut chicken into thin slices.
3. Preheat broiler.
4. Cut ciabatta bread in half horizontally. Place , cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.