Recipe by Sharon123
So easy and so good too! Adapted from BH&G magazine.
Top Review by K9 Owned
Loved it!!! I scaled it back to 2 sandwiches for DH and I to have with soup. Oh boy were they good. As I was eating I mentioned that I thought I would add some goat cheese next time. DH disagrees - he liked them just the way they are so next time I'll have mine with the addition of goat cheese and he can have his as written. I made ciabatta rolls for the first time and used homemade roasted peppers and grilled a chicken breast as I don't care for deli chicken. There was very little basil left in the garden so I used half basil and half baby spinach. A lovely hearty sandwich. Thanks you for sharing Sharon!
- 8 slices hearty multigrain bread (or ciabatta bread)
- 1⁄3 cup mayonnaise (or salad dressing)
- 1 cup lightly packed fresh basil (if you don't have basil, try some parsley and spinach or arugala or greens of choice)
- 1 1⁄2 cups sliced cooked deli-roasted chicken (or shredded, or lefotver chicken)
- 1⁄2 cup bottled roasted sweet red pepper, drained and cut into strips (or homemade)
- 2 tablespoons olive oil
Directions See How It's Made
- Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a 12-inch skillet.
- To assemble sandwiches, spread one side of each bread slice with the mayonnaise. Layer basil, chicken, and roasted sweet peppers on 4 of the bread slices. Top with remaining bread slices, mayonnaise sides down. Brush both sides of each sandwich with oil.
- Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and cook about 6 minutes or until bread is toasted. (If using a grill pan or skillet, place sandwiches on grill pan. Weight sandwiches down(with a heavy skillet or a pie pan with a few cans of vegetables in it) and grill about 2 minutes or until bread is lightly toasted. Turn sandwiches over, weight down, and grill until remaining side is lightly toasted.
- Makes 4 sandwiches.