A very yummy way to eat up your chicken leftovers without having the same exact meal the very next day is to make sandwiches. I used the leftover chicken and peppers from our dinner on Monday night to make basil mozzarella sandwiches! I was going to make my own sun dried tomato pesto sauce but I happened to be at our local organic grocery store, Lazy Acres, and saw they had their own fresh homemade sun dried tomato pesto sauce. Needless to say it cut back on a lot of time just using their delish pesto!
Chicken Mozzarella Sandwich:
• 1/4 cup (about 2 ounces) sun-dried tomato pesto
• 2 tablespoons fat-free mayonnaise
• Chicken breast leftovers
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 (8-ounce) loaf ciabatta
• 6 large basil leaves
• 3/4 cup (3 ounces) chopped part-skim mozzarella cheese
• 1/2 cup bell pepper leftovers
• 1 large tomato, thinly sliced
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Cut ciabatta in half horizontally. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 3-5 minutes or until cheese melts. Pop the top of the ciabatta bread in the broiler for the last 2 minutes. Arrange bell pepper and tomato over cheese and cover with top half of bread. Cut in half and enjoy!