Ingredients
- 8 slices levain bread
- olive oil for brushing
- 1/2 cup pesto ’wichcraft artichoke Parmesan
- 1 roasted chicken skin removed and meat shredded
- 2 roasted red bell peppers cut into 1/4-inch slices
- 6 ounces fontina cheese shredded
- 8 fresh basil leaves large
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