Roasted red pepper and feta chicken sandwich




• 1(12") long Ciabatta bread, cut in half lengthwise (horizontally)
• 2 chicken breasts; seasoned, grilled and cut in half lengthwise (horizontally)
• ¼ c (or more if desired) feta cheese crumbles
• 2 jarred whole fire-roasted red peppers (drained)
• Red pepper flakes
• Freshly ground pepper
• Softened or whipped butter, approx 1 tablespoon

Nutritional information

No nutrition information available


1. Open Ciabatta bread and place chicken breast halves (cut side up) side by side to cover 1 side of bread
2. Cut each red pepper in half (top to bottom) , drain and pat dry
3. Place 1 red pepper (skin-side down) on each chicken breast half
4. Sprinkle feta cheese evenly over the roasted red peppers
5. Sprinkle red pepper flakes and ground pepper evenly over feta (add as much or little as you'd like)
6. Close bread, butter both outer sides, place on griddle, close lid and toast until light golden brown. Carefully remove from griddle, cut into 4 equal pieces and divide onto 2 plates. Enjoy!