| Ingredients |
4 |
Isernio’s Italian or Provolone & Herb Chicken Burgers |
4 |
Ciabatta or other artisan rolls, sliced horizontally |
4 |
Slices – Provolone Cheese |
8 |
Tb. sliced roasted red peppers |
8 |
Tb. prepared basil pesto |
| |
Fresh arugula or romaine lettuce |
|
Olive oil |
| |
|
| Method |
 Cook burgers, from frozen, according to package directions: 3 to 4 minutes per side on a medium-high grill or skillet. Or can also be cooked in a 400°F oven or underneath the broiler, 3 to 4 minutes per side. |
|
Brush inside of each roll with a little olive oil, and toast on the grill or skillet. |
|
Spread 1 Tb. of pesto on top and bottom insides of rolls (2 Tb. per roll). Place one burger on each roll. Top each with one slice of cheese, 2 Tb. of roasted red peppers and arugula or lettuce. |
|
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