- Servings: 4
|4||Boneless, skinless chicken breast halves|
|Dried Italian Seasoning|
|4||Ciabatta Rolls, split|
|1× 8-oz||Container Basil Pesto|
|1||Large Red Bell Pepper, roasted on grill (or roasted red pepper from jar|
|4 slices||Smoky Provolone Cheese|
Sprkinle chicken with Italian seasoning and place on a medium to medium-high heated grill. Turn once during cooking, but do not pierce the chicken (to keep it from drying out.) Once chicken is cooked through, remove and let rest while preparing the rest of the recipe. Lightly brush cut sides of ciabatta rolls with olive oil; place, face side down, on grill, just until lightly brown, then remove. Spread pesto on cut sides of roll, then place chicken on bottom half. Add 1/4 of the seeded and sliced red pepper to each; top with a Provolone slice and the top. Wrap sandwiches in foil and place on grill for 3-4 minutes, turning once, to warm through and melt cheese.
If roasting a whole, fresh red pepper on the grill, char on all sides, then remove and let cool in paper bag. Remove skins, seeds and excess char, then cut into fourths.