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Chicken And Pepper Sandwich
 

12 slices sourdough or Italian bread or 6 long individual serving size sourdough or French bread rolls Extra virgin olive oil Balsamic vinegar 4 c cooked chicken slices and pieces ¾ of a 15-oz. jar roasted red peppers, drained 6 thin large slices smoked or regular mozzarella cheese 12 tomato slices 12 to 18 large fresh basil leaves, rinsed, drained and patted dry  Place bread slices on a foil-lined baking sheet. Toast under preheated broiler, watching carefully, until lightly browned on just one side. Drizzle all toasted slices with a little oil and vinegar. On each of 6 toasted slices place 1/6 of chicken slices and pieces, then 1/6 of red peppers, a cheese slice, 2 tomato slices and 2 basil leaves. Close sandwiches with 6 remaining bread slices, toasted sides inside. Return sandwiches to broiler and toast both sides of sandwich until golden. Cut sandwiches in half and serve immediately. Makes 6 sandwiches.  Los Angeles Daily News Tuesday, August 21, 2001

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.