Start by baking Cindy's PERFECT French Bread that I have on this blog.
1 loaf French Bread cut lengthwise and opened like a book
1 cup pre-made pesto sauce
1 large tomato sliced thin
1 lb previously cooked (leftovers) shredded chicken (optional)
2 cups mozzerella cheese shredded
Spread the pesto onto both sides of the french bread using all of it. Lay the tomato slices down, not overlapping. Cover the tomatoes with the shredded chicken. Cover the chicken with the shredded cheese. Broil in your oven for 3-5 minutes watching closely so it doesn't burn. You are just trying to get the edges of the bread nice and toasted and the cheese golden brown and bubbly. With the chicken, I consider this a meal. Remove the chicken and you have an amazing appetizer to please (almost) all :).
1 loaf French Bread cut lengthwise and opened like a book
1 cup pre-made pesto sauce
1 large tomato sliced thin
1 lb previously cooked (leftovers) shredded chicken (optional)
2 cups mozzerella cheese shredded
Spread the pesto onto both sides of the french bread using all of it. Lay the tomato slices down, not overlapping. Cover the tomatoes with the shredded chicken. Cover the chicken with the shredded cheese. Broil in your oven for 3-5 minutes watching closely so it doesn't burn. You are just trying to get the edges of the bread nice and toasted and the cheese golden brown and bubbly. With the chicken, I consider this a meal. Remove the chicken and you have an amazing appetizer to please (almost) all :).
1 comment:
So good, so easy, I love it!
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