Ingredients:
6 slices Italian bread, about one-third of a 1 lb. loaf ( 1/2 inch bias slices)
1/3 cup refrigerated basil pesto
3 ounces thinly sliced prosciutto
1 (14 ounce) cans artichoke hearts, drained and thinly sliced
1 (7 ounce) jars roasted red peppers, drained and cut into strips
12 ounces cooked chicken or 12 ounces turkey, cut into bite size strips, about 2 1/4 cups
4 -6 ounces shredded provolone cheese
Directions:
Preheat oven to 450 F.
Lightly spread pesto on one side of each bread slice.
Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
Place sandwiches on a large foil lined cookie sheet.
Cover loosely with foil.
Bake about 8 minutes or till nearly heated through.
Uncover sandwiches and sprinkle with cheese.
Bake 4 to 5 minutes more or till cheese melts.
Servings: 6
Time preparation: 10 min.
Time total: 28 min.