Southwestern Chicken Torta

Let Us Know What You Think




To make the aioli, combine the Mezzetta® Roasted Red Bell Peppers and mayonnaise in small food processor. Blend until pureed. Refrigerate up to 3 days.

Use leftover roasted chicken breast, or purchase cooked chicken from the supermarket. Slice the chicken into 1/2" thick slices.

In a frying pan, cook the bacon over medium high heat, until crisp.

To assemble the sandwich, slice the bread, removing the soft inside dough of the sandwich. Spread the aioli on both sides of the sandwich. Place the Mezzetta® Italian Mix Giardiniera onto the bread, then add the sliced chicken, bacon, tomato slices, cheese, Mezzetta® Sliced Tamed Jalapeño Peppers and cilantro. Brush the olive oil onto the outside crust of the bread and press in a panini press until cheese is melted and crust is crunchy.