Southern Living JANUARY 2001
Sprinkle chicken evenly with salt and pepper.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into 1/4-inch-thick slices.
Spread Homemade Pesto evenly on 1 side of each bread slice.
Layer 4 bread slices, pesto side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto side down. Cut into quarters, and secure with wooden picks.
*3/4 cup prepared pesto may be substituted for homemade.
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