Recipe

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• 4 oz mixed mushrooms, sliced thin
• 1 oz balsamic vinegar
• 4 oz red bell peppers , roasted
• 2 medium tomatoes
• 4 (4 oz) boneless skinless chicken breast halves ( approx 4 oz ea)
• 4 italian rolls
• 4 oz pesto sauce
• 4 oz feta cheese

• 1 Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.
• 2 Slice peppers into 1/4-in wide strips.
• 3 Slice tomatoes into 1/4-in thick slices.
• 4 Trim any fat or rib meat from the chicken breasts & grill till done.
• 5 To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.
• 6 Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.
• 7 Insert 2 toothpicks, slice on the diagonal & serve.