Pesto & Red Pepper Chicken Sandwich w/ Bacon

"Wow!" is the best way I can sum up this amazing sandwich. This was one of those dinners that raised both me and and my husbands eyebrows upon taking the first juicy bite. Gooey, melted fresh mozzarella holds everything together. Is it messy? Yes. Is it full of flavor? Hell yes! Is it easy to make? Absolutely!!!  What's more? It is topped with crispy bacon!

I adapted this recipe from Kraft's Chicken Pesto Manifesto original recipe found here. Here is my revised version, I have no doubt you will love!!!

(serving size for 3 sandwiches)

about 7oz chicken thigh meat
seasonings (salt, pepper, garlic powder, onion powder, paprika)
1 tbsp olive oil
3 cheese-topped rolls, split
4 tbsp mayo
2 tbsp prepared basil pesto
about 1/3 C thinly sliced roasted red pepper
3 slices fresh mozzarella cheese
4-5 pieces cooked bacon

First prepare your chicken: 
Preheat oven to 350º. Place chicken in medium bowl. Drizzle over with olive oil and generously sprinkle with seasonings. Rub the seasonings and olive oil all over the chicken. 

Using a cast iron skillet on about med-high heat, cook chicken on each side, about 2 minutes until lightly browned. Transfer skillet to stove and bake an additional 15-20 min until cooked through. Allow chicken to rest about 10 min.

Transfer chicken onto a cutting board, slice chicken. Divide into three portions onto a plate. Place  cheese over-top of each portion of chicken. Microwave about 20-25 seconds until cheese is nicely melted. Set aside.

I'm excited to say this is my homemade mozzarella, melted beautifully!

In a small bowl, combine mayo and pesto. Over each roll half, spread a layer of the mixture. Top the bottom half with a portion of chicken/cheese, then top with a few strips of red pepper, and finally a layer of bacon. Add top of roll. Admire the beauty, and try your best to eat it gracefully ;)