Ingredients

1 large, heavy red sweet pepper
2 boneless, skinless whole chicken breasts (about 1 1/2 pounds total)
1/2 cup pesto sauce
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, mashed
1/4 teaspoon salt, plus salt to taste
1/4 teaspoon freshly ground black pepper plus freshly ground black pepper, to taste
4 large, thick slices crusty country-style bread
1/2 pound Fontina Val d'Aosta cheese, rind trimmed, thinly sliced

In the flame of a gas burner or under a preheated broiler, roast the pepper, turning it until the skin is lightly and evenly charred. Slip the pepper into a paper bag, close the top and steam the pepper until cool. Rub away the burnt peel, then stem and core the pepper and cut it into thin strips.
Trim the chicken breasts, reserving the tenderloins for another purpose. Cut away and discard the central cartilage; there should be 4 separate chicken fillets.
In a shallow bowl, combine the chicken fillets and pesto, coating the chicken evenly. Cover and marinate at room temperature for 1 hour.
In a small bowl, stir together the olive oil, butter, garlic, the 1/4 teaspoon salt and the 1/4 teaspoon pepper.
Preheat the broiler.
Set a large skillet over medium heat. Add the chicken fillets and cook, turning them once or twice and basting them with any pesto remaining in the bowl, until they are just cooked through and lightly browned, 6 to 8 minutes.
Transfer the chicken breasts to a cutting board, tent with foil, and let stand for 5 minutes. Cut the chicken breasts into thin slices, cutting across the grain and at a slight angle. Season the sliced chicken to taste with salt and pepper.
Meanwhile, spread the bread slices on one side with the butter mixture, dividing it evenly and using it all. Lay the bread slices, buttered side up, on a broiler-proof pan. Broil the bread until bubbly and lightly colored, about 3 minutes.
Remove the bread from the broiler. Arrange the chicken, overlapping the slices slightly, atop the broiled bread, dividing it evenly and using it all. Arrange the pepper strips over the chicken. Lay the Fontina slices over the pepper strips. Return the sandwiches to the broiler and cook until the cheese melts and is bubbly, about 3 minutes. Transfer the sandwiches to plates and serve immediately. Makes 4 servings.

Directions

Variation: Use a large fresh poblano chili in place of the sweet pepper.