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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches. | 2. Slice peppers into 1/4-in wide strips. | 3. Slice tomatoes into 1/4-in thick slices. | 4. Trim any fat or rib meat from the chicken breasts & grill till done. | 5. To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface. | 6. Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll. | 7. Insert 2 toothpicks, slice on the diagonal & serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	4	ounces	sliced mixed	38.5553	7.6997	2.5401	0.5557
balsamic vinegar	1	ounce		24.9476	4.8279	0.1389	0.0
red bell pepper	4	ounces	roasted	100.8667	0.0	22.44	0.5667
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
chicken breast half	4	boneless	skinless boneless	-	-	-	-
italian	4			-	-	-	-
pesto sauce	4	ounces		474.0035	11.4419	11.147	42.6376
feta cheese	4	ounces		299.376	4.6381	16.1141	24.1315

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.