The perfect summertime sandwich - fast - easy - and yummy! Prep Time: 30 min Bake Time: 5-10 min Skill Level: Intermediate Ingredients • 6 Rhodes™ Dinner Rolls, thawed but still cold • 1/4 cup prepared basil pesto sauce • 1 1/2 cups shredded cooked chicken, seasoned with salt and pepper • 1 1/2 cups cherry tomatoes, quartered • 1/4 cup thinly sliced red onion • 4 ounces fresh mozzarella, diced • 2 tablespoons capers • 1/3 cup ricotta cheese • 3 tablespoons freshly grated Parmesan cheese • 1 cup baby arugula Directions • Spray counter lightly with non-stick cooking spray.   • Roll each roll into a 6-inch oval. • Cover with plastic wrap and let rest 10-15 minutes. • Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. • Grill one side for a few minutes or until grill lines appear. • Remove to a cooling rack. • Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. • Spoon small dollops of ricotta over each and sprinkle with Parmesan. • Place back on grill or in grill pan. • Cover and cook for 3-4 minutes or until cheese begins to melt. • Remove from pan and top with arugula leaves. Other Formats Windows Media Player - download