GF - Italian Flatbread w/Chicken Pesto Aioli

By BlueSchmoo

Cut flatbread in half horizontally for a hearty sandwich or slice it vertically in smaller pieces for lighter appetites.

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Ingredients

• 4 halves Italian Flatbread
• http://www.keyingredient.com/recipes/575907548/gf-bread-italian-flatbread/
• 4 tablespoons olive oil
• 1 cup Pecorino Romano Pesto or gluten-free prepared pesto
• 1 cup mayonnaise or egg-free substitute
• 4 thin slices cooked chicken breast
• 4 slices firm white cheese or dairy- free cheese replacement, optional
• 1 jar roasted red peppers, rinsed and sliced

Preparation

Step 1

1. Lightly brush slices of Italian Flatbread with olive oil.

2. In a small bowl, mix pesto and mayonnaise to make aioli. Spread pesto aioli on each slice of bread. Place chicken, cheese and red pepper over prepared bread.

3. Cover with remaining bread slice, cut to size and wrap with plastic wrap.

TIP For home-cooked chicken, pound one chicken breast until ¼-inch thick. Marinate for 2 hours in gluten-free Italian dressing. Remove from marinade and pat dry. In a large skillet, heat 1 tablespoon oil. Sauté chicken breast until tender, about 1 to 2 minutes on each side.