Roasted Chipotle Chicken Sandwich

I eat sandwiches practically every day. I really do like them, but when it comes to eating PB&J or even ham & cheese over and over again... it gets kind of old. I found a recipe for a Tomato Pesto and Chicken Sandwich from FavFamilyRecipes.com and adapted to fit my taste buds--and budget. Now, I don't just have to eat PB&Js every day, but I can have the sophisticated taste of chicken, cheese, and a whole lot of flavor. I guarantee you'll like this sandwich just as much as my husband and me :)

(PS. This is a great way to use some leftover grilled chicken)

Roasted Chipotle Chicken Sandwich

Serves 2-3

Ingredients:

1/4 cup Mezzetta Roasted Bell Pepper & Chipotle Sandwich Spread

2 TBS Mayonnaise

2-4 Medium Chicken Breasts

Sprinkle Grill Time Chicken Seasoning

1 TBS Olive Oil

4 Slices of Wheat Bread

1 cup Mozzarella Cheese, shredded

1 large Tomato, sliced

1 Avocado, sliced

Lettuce

Directions:

1. In a large skillet, heat oil over medium-high heat. Add chicken to skillet, sprinkling each side with Grill Time Chicken Seasoning. Cook for 3-5 minutes on each side or until cooked through. 
2. Meanwhile, combine mayonnaise and sandwich spread in a small bowl. Set aside.
3. Remove chicken from skillet, and slice into even strips. Set on a plate to cool a bit. 
4. Toast bread until lightly browned. Slice tomato and avocado.
5. When toast is ready, evenly spread the mayonnaise/sandwich spread mixture onto one side of each piece of toast. Layer chicken slices over the spread (only covering one piece of toast per sandwich). Sprinkle mozzarella cheese evenly over chicken.  
6. Place the two pieces of toast layered with the spread, chicken, and cheese onto a cookie sheet and broil on high for 3-4 minutes or until the cheese has melted. 
7. Remove from broiler and top with tomato, avocado, and lettuce. Cover with the top half of the bread and eat up!