Ingredients
| 3 tbsp | (45 ml) | pesto |
| 3 tbsp | (45 ml) | light mayonnaise |
| 1 clove | fresh minced garlic (optional) | |
| 2 - 8 oz loaves | whole wheat Artisan bread cut in half lengthwise | |
| 3/4 to 1 lb | leftover cooked chicken, sliced thin | |
| 1 | (medium) | fresh zucchini, sliced thin |
| 1-2 | (medium) | fresh Roma tomatoes, sliced thin |
| 6-8 oz | (140-170 ml) | roasted red pepper |
| 4-5 oz | (100-110 g) | fresh baby spinach |
| 4 oz | (120 g) | Provolone cheese (6 slices cut in half) |
| 1 tsp | (5 ml) | balsamic vinegar |
Directions
- Turn the broiler on medium high.
- Mix together pesto, mayonnaise and minced garlic (optional) in a small bowl.
- Evenly spread the pesto mix onto the cut bread.
- Place the bread on a baking sheet and broil in the oven until lightly toasted. Watch carefully to avoid burning.
- Remove the bread from the oven and add toppings by alternating slices of chicken, zucchini, tomato, roasted red pepper and spinach leaves. Top with Provolone cheese.
- Place the bread back under the broiler (about 6 inches) until well heated through and the cheese is golden brown.
- Let rest for 2-3 minutes.
- Cut each 1/2 loaf of bread into 6 pieces. Serve with a drizzle of balsamic vinegar and enjoy!
Options
- Use 1 whole wheat baguette cut in half lengthwise instead of the smaller Artisan loaves.
- Use leftover turkey or ham instead of chicken.
- Add a few slices of fresh red onion with the other vegetables.