We’ve been having a lot of roasted red peppers lately. Not something I get sick of easily, that’s for sure. They pair so well with so many different veggies – in lieu of the pizza we made yesterday, tonight we used the same veggie combination but added chicken. Slathered a few pieces of bread in butter, broiled them to make ’em nice and crispy, melted some mozzarella and asiago, and made ourselves one killer sandwich.
It would be really good with a sourdough; we used some double fiber bread. It was tasty, but a more sturdy bread would be ideal.
Don’t mind our pan..it’s been loved with some balsamic..burned right into it.
Toasted Chicken & Veggie Sandwich
makes two sandwiches
1 chicken breast, sliced into strips
about 6 baby bella mushrooms, sliced
a handful of spinach (frozen or fresh)
1/2 cup roasted red peppers, sliced
1/4 cup onion, chopped
2 cloves garlic, minced (1 for veggies, 1 for chicken)
4 T olive oil
butter, for spreading
salt & pepper, to taste
4 slices crusty bread
1/2 cup mozzarella
1/4 cup asiago (shredded)
Heat 2 T oil in a large skillet over medium heat and add mushrooms, onion and spinach. Sauté until spinach is wilted; add in peppers and garlic. Season with salt and pepper and cook until all veggies are softened/heated through. At same time as veggies, heat remaining oil in smaller skillet and add chicken. Season with salt and pepper and cook until no longer pink. Add garlic and continue cooking until slightly browned.
Spread butter on one side of each slice of bread and place under the broiler until golden brown. Flip the slices over and sprinkle the mozzarella and asiago on two of the slices. Put back under the broiler until cheese is melted and other slices are lightly toasted. Put veggies on top of the cheese; put chicken on top of the veggies and ENJOY!