Instructions: Cook chicken in a medium-size nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels.

Combine
chicken, cilantro, and red pepper in a bowl; set aside.

Slice bread in half lengthwise; place bread, cut side up, on a baking sheet. Broil 5 1/2 inches from heat 1 minute or until lightly browned.

Remove from oven, and set aside.

Combine tomato sauce and pesto sauce; stir well, and spread evenly over
cut side of bread halves. Top with tomato slices and chickeen mixture.

Sprinkle with cheeses. Broil 5 1/2 inches from heat 2 minutes or until cheese melts. Cut each bread half into 4 pieces.

NOTES : Can substitute provolone for fontina cheese.

287 calories per one 4-inch long piece.

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