Pesto Chicken Mozzarella Sandwich

Pesto Chicken Mozzarella Sandwich
Serves 2

Homemade Pesto:
1 c. fresh basil
1/2 c. fresh parmesan cheese, cut into chunks
3 cloves fresh garlic, chopped
1/2 c. pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 c. olive oil
Directions: In a food processor, blend all ingredients and stream in olive oil until there is a smooth sauce.

Sandwich:
2 Tablespoons fresh basil pesto
1 loaf of whole wheat french brochette
1 tomato, sliced
1 package fresh mozzarella, sliced same width as tomatoes
4 slices of black forest lunch meat slices
1 c. shredded chicken (I poached a chicken breast and then shredded it with a fork.)
1 tsp. balsamic glaze

Directions: Slice loaf of bread horizontally, spread each half with pesto and place under a low broil for 1 minute. Remove bread from the oven and top with ham, chicken, tomatoes, and cheese then return to the broiler for 4 minutes. Before serving drizzle with a balsamic glaze or balsamic reduction (warm balsamic vinegar until thickened).

Sweat Potatoes;
2 sweet potatoes, pealed and sliced
1 Tablespoon olive oil
salt and pepper to taste
1 tsp. fresh thyme
1 tsp. fresh chives

Directions: Place slices of potatoes in a microwave safe bowl and 1 Tablespoon of water and microwave for 6 minutes.  Then, mix sliced speet potatoes with olive oil and place on a foil lined jelly roll pan. Sprinkle with salt and pepper and broil on low for 10 minutes, turn them over and broil another 10 minutes. Remove and sprinkle with fresh herbs before serving.