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Roast Chicken Sandwiches with Basil & Peppers
Prep: 10 minutes
Leftover chicken gets revitalized in these scrumptious sandwiches that get great flavor from basil and roasted red peppers.
8 tsp. Dijon-style mustard
8 slices Pepperidge Farm® Whole Grain 15 Grain Bread
12 oz. thinly-sliced rotisserie chickens or roasted chicken
4 roasted red bell peppers, cut into strips
16 fresh basil leaves
Spread the mustard on the bread slices. Divide the chicken, red peppers and basil evenly among 4 bread slices. Top with the remaining bread slices.
Serving Suggestion: Serve with a Caesar salad with light dressing, cherry tomatoes and shaved Parmesan. For dessert serve vanilla frozen yogurt with sliced bananas and prepared caramel sauce.
Recipe Note: This recipe can be halved to make 2 servings.