Chicken and Pesto Sandwich

You might have this one already...We really like it.

Chicken & Pesto Sandwich
8 slices thick white sandwich bread
1 cup basil pesto (homemade recipe below)
8 - 12 oz sliced button mushrooms
3 or 4 chicken breasts (2 - 3 oz each)
4 slices provolone cheese (low fat cheese can be substituted)
Olive oil
Cook chicken in skillet with small amount of olive oil and slice into long thin strips.
Spread pesto in a thin layer on inside of each slice of bread. Add chicken in a single layer on one side, top with a layer of mushrooms and 1 slice of provolone cheese. Close sandwich and press together slightly.
Grill the sandwiches in a skillet (mist olive oil on bread or spread a very thin layer of oil in the skillet). Grill on both sides until it reaches desired color (light golden brown).

Fresh Basil Pesto
2 cups fresh basil
4 cloves garlic
½ tsp. salt
½ tsp. pepper
½ - ¾ cup nuts (any nuts can be used - almonds, pecans, walnuts, pine nuts)
1/3 cup olive oil (amount may vary)
2 Tbs. - ¼ cup parmesan cheese (as desired)
Add basil, garlic, salt, pepper and nuts in food processor or blender. Mix until all ingredients are small pieces but do not over mix.
Slowly add olive oil while mixture is mixing until pesto is at a desired consistency.
Store unused pesto in airtight container in refrigerator for 1-3 days or freeze in ice cube container and store cubes in airtight container in freezer for a couple of months.