Open Faced Chicken Pesto Sandwich

By minid33

Ingredients

• 2 cups sliced crimini mushrooms
• 1 large onion thinly sliced
• 1 red bell pepper diced
• 1/2 teaspoon red pepper flakes
• 1 Tablespoon butter
• 1/2 cup sliced olives
• 1/2 cup sliced pepperoncinnis
• 1 cup spinach or lettuce (optional)
• 1/4 cup Mayonnaise
• 1/4 cup prepared pesto
• chicken or turkey cutlets (or breast meat sliced from rotisserie chicken)
• 6 Slices of good crusty bread
• Romano, or sliced provolone cheese

Details

Servings 4
Adapted from tallmisto1.blogspot.com

Preparation

Step 1

In a medium saucepan heat tablespoon of butter with 1/2 tablespoon of olive oil. Add the sliced mushrooms, onions, red bell pepper, and red pepper flakes. Saute over medium heat until the mushrooms have released their juice and are starting to brown. Remove from heat and set aside

If you are using cutlets season with salt, pepper and I like a sprinkle of poultry seasoning. Cook in large skillet with 2 tablespoons olive oil, over medium high heat until browned and cooked through.

In a small bowl mix the mayonnaise and pesto together.

Toast the sliced bread under broiler until golden brown on both sides. Spread about 2 tablespoons of pesto mayo on one side of bread. Layer with either cutlet or sliced chicken breast, 1/4 cup mushroom mixture, sprinkle of olives, sprinkle of pepperoncinnis, spinach (if using) and then grate some Romano cheese over top (we also adore this sandwich with provolone if you have some).

Put topped bread back under broiler for 30 seconds or until the cheese is melted.