1 unbaked club sandwich roll or 1/3 unbaked baguette
4 teaspoons prepared pesto
1/3 pound grilled skinless, boneless chicken breast strips (see note)
1 ounce thinly sliced fresh, part-skim mozzarella cheese
2 slices fresh tomato
Heat oven to 425 degrees.
Slice roll in half and spread 2 teaspoons pesto on each half. Top one side with chicken, cheese, tomato and remaining roll half. Bake on foil-lined pan 8-10 minutes, until heated through (cheese is melted and roll is golden brown). Serve immediately.
Cook's note: For grilled chicken, use your personal leftovers, or chicken purchased in the deli or refrigerated sandwich section, or whole grilled chicken breast halves purchased from the ready-to-eat section of the grocery and then sliced.
Nutrition values per serving: 573 calories, 19 g fat (6 g saturated), 38 g carbohydrates, 3 g fiber, 60 g protein, 144 mg cholesterol, 768 mg sodium.