Chicken - Artichoke Sandwiches

• 6 slices Italian bread, about one-third of a 1 lb. loaf (1/2 inch bias slices)
• 1/3 cup refrigerated basil pesto
• 3 ounces thinly sliced prosciutto
• 1 (14 ounce) can artichoke hearts, drained and thinly sliced
• 1 (7 ounce) jar roasted red peppers, drained and cut into strips
• 12 ounces cooked chicken or 12 ounces turkey, cut into bite size strips, about 2 1/4 cups
• 4 -6 ounces shredded provolone cheese

1. Preheat oven to 450u0b0F.
2. Lightly spread pesto on one side of each bread slice.
3. Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
4. Place sandwiches on a large foil lined cookie sheet.
5. Cover loosely with foil.
6. Bake about 8 minutes or till nearly heated through.
7. Uncover sandwiches and sprinkle with cheese.
8. Bake 4 to 5 minutes more or till cheese melts.

italian bread, pesto, hearts, red peppers, chicken, provolone cheese

Taken from www.food.com/recipe/chicken-artichoke-sandwiches-20209 (may not work)