Chicken Pesto & Feta Cheese Sandwich

• 4 ounces mixed mushrooms, sliced thin
• 1 ounce balsamic vinegar
• 4 ounces red bell peppers, roasted
• 2 medium tomatoes
• 4 (4 ounce) boneless skinless chicken breast halves (Approx 4 oz ea)
• 4 Italian rolls
• 4 ounces pesto sauce
• 4 ounces 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.

mixed mushrooms, balsamic vinegar, red bell peppers, tomatoes, chicken breast halves, italian rolls, pesto sauce, feta cheese

Taken from www.food.com/recipe/chicken-pesto-feta-cheese-sandwich-179006 (may not work)