CHICKEN MUSHROOM PESTO SANDWICH WITH AVOCADO
A delicious way to use leftover chicken, with sauteed mushrooms and onion, melted cheese, and avocado. Accented with pesto spread, on a crusty roll. Vary ingredient quantities to suit what you have, and what you like. Makes a light supper or hearty lunch when accompanied with soup or salad. Recipe is for a single sandwich, but can easily be multiplied.
Provided by dianegrapegrower
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
- Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
- Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
- Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.
Nutrition Facts : Calories 634.9, Fat 36.7, SaturatedFat 9.6, Cholesterol 83.1, Sodium 681.9, Carbohydrate 40.5, Fiber 5.8, Sugar 3.9, Protein 36.7
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