Roasted Chicken Breast Sandwich with Fontina Cheese & Bistro Pesto

• Bistro Pesto
• 1-1/4 qt. fresh basil
• 1-1/4 cups KRAFT Grated Parmesan Cheese
• 1/3 cup pine nuts, toasted
• 5 cloves garlic cloves, minced
• 1-1/4 cups olive oil
• 1 cup GREY POUPON Bistro Sauce
• Sandwiches
• 25 each submarine rolls (6 inch), split, toasted
• boneless skinless chicken breasts, roasted, thinly sliced
• 1-2/3 cups red onions, sliced, sauteed
• 1-2/3 cups fresh mushrooms, sliced, sauteed
• 50 strips roasted red peppers, cut into 1/2-inch-wide strips
• 25 slices fontina cheese slices (1 oz. each), cut in half

1. Bistro Pesto: Process basil, cheese, nuts and garlic in food processor until well blended.
2. Gradually add oil, with motor running, until well blended.
3. Add bistro sauce; pulse until blended.
4. For each serving: Spread bottom half of 1 roll with 2 Tbsp.
5. Bistro Pesto; top with 2 oz.
6. chicken, 1 Tbsp.
7. each onions and mushrooms, 2 red pepper strips, 2 cheese pieces and top of roll.

pesto, fresh basil, parmesan cheese, pine nuts, garlic, olive oil, sandwiches, submarine rolls, chicken breasts, red onions, fresh mushrooms, red peppers, fontina cheese

Taken from www.kraftrecipes.com/recipes/roasted-chicken-breast-sandwich-fontina-cheese-bistro-pesto-115728.aspx (may not work)