Pesto Chicken Sandwich

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound skinless, boneless chicken breast halves

1 large onion, thinly sliced

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 14.5-ounce can diced tomatoes, undrained

2 tablespoons red wine vinegar

1 medium yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick

1 large green, red, and/or yellow sweet pepper, cut into strips

1/3 cup mayonnaise or salad dressing

2 tablespoons purchased basil pesto

1 9- to 10-inch Italian flatbread (focaccia), cut in half horizontally

2 ounces provolone cheese, shredded

Directions

1. In a small bowl, combine Italian seasoning, salt, and black pepper. Using your fingers, rub spice mixture into all sides or chicken.
2. In a 3 1/2- or 4-quart slow cooker, combine chicken, onion, mushrooms, and garlic. Pour undrained tomatoes and vinegar over mixture.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. If using low-heat setting, turn to high-heat setting. Add squash and sweet pepper. Cover; cook for 30 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and pesto. Spread evenly over cut sides of flatbread. Transfer chicken to a cutting board. Thinly slice chicken. Arrange chicken slices on bottom half of bread. Using a slotted spoon, spoon vegetable mixture over chicken. Sprinkle with cheese. Add top half of bread. Cut into wedges.