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Ingredients
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4
Large Slices of Sourdough or Crusty Bread, toasted
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2
Medium Chicken Breasts
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2-3 tablespoons
Extra Virgin Olive Oil
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2 tablespoons
Poultry Seasoning
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2-3 ounces
Jarred Roasted Red Peppers (either halves or slices)
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6
Slices Salami
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1-2
Hardboiled eggs, cooled and sliced
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1
Ripe Tomato
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4
Dill Pickle Slices, cold and crisp are the best
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4-5 tablespoons
Cream Cheese, softened
Directions
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Preheat Oven to 400.
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Rub both sides of chicken breast with olive oil, then season both sides generously with poultry seasoning.
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Place on a parchment-lined sheet pan with edges.
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Roast chicken at 400 for 20-30 minutes (depending on the thickness of the chicken breast) or until inner temperature reaches 163 or until juices run clear when sliced.
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Layer sandwich accordingly from bottom to top: pickles...tomato...chicken....salami...egg....red pepper.
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