This post appears in Make Meal Magic

Prep Time: 10 minutes Cook Time: 15 minutes Makes: 4 servings

These hot pesto chicken sandwiches are an easy way to turn leftover chicken into a delicious meal. As an alternative to toasting these sandwiches, wrap them in aluminum foil and heat in the oven—this way, you can make multiple at a time, contain the mess and keep them hot.

Ingredients:
2 cups shredded rotisserie-cooked chicken
1/4 cup pesto
3 tablespoons light mayonnaise
4 ciabatta rolls, sliced
4 ounces roasted red peppers, cut in strips (approx. 2 roasted red peppers)
4 slices provolone cheese

Prep:

1. PREHEAT oven to 350^o F degrees.
2. TEAR off four 12 x 12-inch sheets of Reynolds Wrap® Aluminum Foil.
3. MIX chicken, pesto, mayo, salt and pepper in a medium bowl. Spread equal portions of the chicken mixture onto bottom half of each roll.
4. TOP with roasted red peppers and cheese.
5. PLACE top of bread on each sandwich and then wrap in foil sheets.

Cook:

1. PLACE wrapped sandwiches on a baking sheet.
2. BAKE for 20 minutes. Serve immediately or keep warm at 200^o F.

Reynolds Kitchen Tip: Make your sandwiches ahead and store in the refrigerator until you are ready to pop in the oven.Serve them for a fast and easy weeknight meal or a game day party.

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