
Chicken and Pesto Sandwich
Description
Ingredients
Instructions
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Slice Focaccia roll and place cut sides up on flat work surface. Spread 1 oz. basil pesto on each half.
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Heat 6 oz. grilled chicken and 2 oz. roasted red peppers, top with 2 oz. Grande Fumella and heat until cheese is melted.
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Transfer to bottom half of roll, cover with top half of roll, cut in half and serve.
Note
Yield: One sandwich