Mindy's Chicken Pesto Sandwich

Chicken Pesto Sandwich

2 pkgs refrigerated French Bread dough (I used 1 store bought French bread)
2 Tb olive oil, divided
3 Tb grated fresh Parmesan cheese
1 lb boneless skinless chicken breast, or use kettle cooked turkey breast or rotisserie chicken
salt and pepper
2 medium red bell peppers
2/3 cup mayonnaise
1/3 cup prepared basil pesto
1/4 tsp Lemon Pepper seasoning
2 cups fresh spinach leaves, washed and stemmed

Place dough, seam side down on a large baking stone or silpat covered cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. Immediately remove bread to cooking rack and cool completely. (If you use store bought French bread, you can skip all of this.)
If grilling the chicken heat grill to medium temperature. Brush chicken with 1 tsp of olive oil season lightly with salt and pepper. Slice bell peppers into 1/2 inch strips and toss with remaining 1Tb of oil. Place chicken and bell pepper slices on grid of grill. Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender. Remove from grill and cool slightly. Cut chicken into thin strips. Combine mayo, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the presto mixture over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over top half. Cut each loaf into 4 sections. Enjoy!