Serves 6
6 Ciabatta rolls
1 whole roasted chicken, meat removed from bones and sliced
1 ? ounce bag of baby spinach
1 medium onion, sliced
1 cup sliced mushrooms
2 red peppers, or one jar of roasted red peppers
6 tablespoons pesto
6 slices provolone cheese
To save this step you can use a jar of pre-roasted red peppers. Or - Cut red peppers into quarters, cut off stem and remove seeds. Drizzle with olive oil and place on foil lined pan, skin side up. Put peppers under the broiler for five minutes until skin is charred. Immediately place peppers in a Ziplock bag and seal. Set aside.
Put a drizzle of olive oil in a skillet. Sauté onions over medium high heat for three minutes, stirring constantly. Add mushrooms and continue to cook until both onions and mushrooms are lightly browned and tender, about 4 – 5 minutes. Place in a bowl and set aside.
Using the same already heated pan, sauté the spinach, adding two tablespoons water to steam it slightly for about 3 minutes, or until just wilted. Take pan off burner.
Remove meat from chicken and slice. Peel skins off roasted peppers and slice.
Slice ciabatta rolls in half and place them on a cookie sheet. Toast in a 400 degree preheated oven for five minutes. Spread each roll with a tablespoon of pesto. Layer each open faced roll with chicken, spinach, onions, mushrooms and red peppers. Top with a slice of cheese. Place sandwiches back in oven for about five minutes longer, until cheese is melted.
