Chicken Pesto Sandwich Ring

By Chautel

Ingredients

• 2 packages (11 oz each) refrigerated french bread dough
• 2 T olive oil, divided
• 3 T grated parmesan cheese
• 1 lb boneless, skinless chicken breasts
• salt and pepper
• 2 medium red bell peppers
• 2/3 cup may
• 1/3 cup prepared basil pesto
• 1/4 tsp lemon pepper
• 2 cups fresh spinach leaves

Details

Servings 8

Preparation

Step 1

Prepare grill for cooking at medium temperature. Brush chicken with olive oil; season with salt and pepper. Slice bell peppers into 1/2 inch thick strips; toss with olive oil. Place chicken and bell peppers on grill and cook until done.
Cut chicken into thin slices. Combine mayo, pesto and lemon pepper.
To assemble sandwich, but bread in half and spread both halves with pesto sauce. Cover bottom with spinach leaves, arrange sliced chicken on top of spinach and top with bell peppers.