Roasted Red Pepper Chicken Melts

Ingredients:

• 7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
• 1 clove garlic, chopped
• 1/2 cup mayo
• 1/2 teaspoon fresh lemon juice
• kosher salt and black pepper
• 2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
• 1 cup shredded mozzarella cheese, or several slices
• a handful of fresh basil leaves
• 1 large french baguette (about 24″ long) or 4 large hoagie buns

Directions: 

Place roasted red peppers, garlic, mayo, and lemon juice (if you don’t have a lemon, sub red or white wine vinegar, or just leave it out!)  in a food processor.  Add a pinch of salt and a few cracks of fresh ground pepper.  Process until smooth and then store in the fridge until ready to use.  You can make the sauce ahead of time.

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.  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 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 in to 4 large hoagies, or 8 smaller sandwiches.

Notes:

I like to make these open faced. We have made them about once/week since discovering them last month. Jordan especially LOVES them. I sometimes use rotisserie chicken so I barely have to turn the oven on (it heats up our apartment so badly!). I place the basil under the cheese before I toast it. We have it with fresh fruit and it's a perfect summer meal! 

Recipe and picture from: http://www.ourbestbites.com/2013/05/italian-chicken-hoagies-with-roasted-red-pepper-sauce/