Roasted Red Pepper Alfredo with Feta. A classic in our house. And for this recipe be sure to use FRESH basil. It makes all the difference.
Chicken Sandwiches with Roasted Red Pepper Mayo and Basil
Slightly Adapted from Our Best Bites
7 oz. jar of roasted red peppers, drained and patted dry (about 3/4 cup)
1 tsp. garlic, minced
1/2 cup mayo
1/2 tsp. fresh lemon juice
kosher salt and black pepper
1 large french baguette or 4 large hoagie buns
2 cups cooked chicken, shredded or sliced
1 cup shredded mozzarella cheese
fresh basil leaves
1. Place roasted red peppers, garlic, mayo and lemon juice in a food processor. Add a pinch of salt and pepper. Process until smooth and then store in the fridge until ready to use.
2. Slice bread in half to open it up. Lightly brush with olive oil or butter and place under a broiler until golden brown and toasted. (Be careful not to burn.) Remove from oven and spread red pepper sauce on the bottom half of the bread. Layer chicken on top of it and top with cheese. Place bottom half of bread back in the broiler just until cheese is melted. Top with basil leaves. Spread red pepper sauce on other side of bread and put sandwich together. Slice into 4 large hoagies or 8 smaller sandwiches.