Pesto Chicken Ciabatta Sandwiches Recipe

Ingredients 4 tbsp pesto 2 ciabatta rolls 6 oz thick-sliced deli smoked chicken breast  

4 smoked provolone slices 1/2 cup roasted sweet red pepper julienned Fresh baby spinach—1/2 cup  

Set the temperature of the air fryer to 300 degrees. Pesto should be spread on the edges of each roll that have been cut,  

including the top and bottom of each roll.  

Place one piece of cheese and three ounces of chicken on each of the bottom sides of the sandwich.

One piece of cheese and a quarter cup of red pepper should be placed on each of the top sides of the pizza.  

For the cheese to be heated and melted, it should be cooked for four to six minutes.  

To the bottoms, add spinach, and then replace the tops with spinach.  

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