Chicken Pesto Sandwich

Hi Steemians! Here is another recipe for you! Over the summer I made and froze some delicious fresh tomato soup from my garden. The weather yesterday was perfect for soup, rainy and cold, so we thawed out the soup and I made this sandwich to pair with it. I had left over shredded chicken, so this was a perfect use for it.

Ingredients:
Baguette
Butter
Shredded Chicken
Pesto
Thin Sliced Genoa Salami
Thin Sliced Provolone
Fresh Mozzerella
Salt and Pepper
Italian Seasoning

Turn on broiler and set it to a low temp, about 120-150 C (250-300 F).

First cut a baguette in half and heavily butter it, then toast it under the broiler.

Next, spread pesto on one side, and layer shredded chicken on the other. It’s best if the pesto is room temp, that way the sandwich is uniformly heated all the way through.

Layer the salami on the side with the pesto. Place it under the broiler to heat the chicken and salami up.

Remove the sandwich from the oven. Layer provolone on the chicken, and the mozzarella on top of the salami. Sprinkle on Italien seasoning, and salt and fresh cracked pepper to taste. Place it back under the broiler.

Remove from broiler, place the two cheesy halves together and then slice diagonally. Serve with your favorite soup!

I found this was a delicious alternative to a traditional grilled cheese, and gave an Italien twist to the classic soup and sandwich combo. I hope this inspires you to make your own, and you enjoy it as much as I did. Thanks for looking, and thanks for all of those upvotes and resteems!