Servings: 1 sandwich
By: Kelley Robertson
3 or 4 Farm to Freezer Roasted Peppers
2 slices Italian or whole wheat bread
1 slice Provolone cheese
2 oz. cooked boneless chicken
¼ cup of uncooked spinach
2 tbs. pesto
1 tbs. butter or olive oil
- Melt butter in a sauté pan over medium high heat.
- Assemble sandwich by spreading pesto on both slices of bread, then add peppers, provolone cheese, chicken and spinach. Cover with top slice of bread
- Add assembled sandwich to pan and brown on both sides until bread is brown and toasted, about 2-3 minutes per side.
- Slice on an angle and serve warm.
*Roasted eggplant can be substituted for chicken as a vegetarian alternative.