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Roasted Chicken Breast Sandwich with Fontina Cheese & Bistro Pesto

Roasted Chicken Breast Sandwich with Fontina Cheese & Bistro Pesto
 
Yield:
25 servings

Ingredients

Ingredients Weights Measures
Bistro Pesto
fresh basil 6-1/4 oz. 1-1/4 qt.
KRAFT Grated Parmesan Cheese 5 oz. 1-1/4 cups
pine nuts, toasted 2-1/2 oz. 1/3 cup
garlic cloves, minced - 5 cloves
olive oil 10 fl oz 1-1/4 cups
GREY POUPON Bistro Sauce 10 oz. 1 cup + 2 Tbsp.
Sandwiches
submarine rolls (6 inch), split, toasted - 25 each
boneless skinless chicken breasts, roasted, thinly sliced 3 lb. + 2 oz. -
red onions, sliced, sauteed 12-1/2 oz. 1-2/3 cups
fresh mushrooms, sliced, sauteed 12-1/2 oz. 1-2/3 cups
roasted red peppers, cut into 1/2-inch-wide strips 15 oz. 50 strips
fontina cheese slices (1 oz. each), cut in half 1 lb. + 9 oz. 25 slices

Directions

BISTRO Pesto: Process basil, cheese, nuts and garlic in food processor until well blended. Gradually add oil, with motor running, until well blended. Add bistro sauce; pulse until blended.

FOR each serving: Spread bottom half of 1 roll with 2 Tbsp. Bistro Pesto; top with 2 oz. chicken, 1 Tbsp. each onions and mushrooms, 2 red pepper strips, 2 cheese pieces and top of roll.

Kraft Kitchens Tips

Substitute
Substitute French bread baguettes for the submarine rolls.
K:58258v01:115728
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