• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• Core, then cut pepper into 1/8-inch slices.
• Cut tomato into 1/4-inch pieces.

• In a small bowl, combine mayo and half the pesto. Season with salt and pepper.
• To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
• Add tomatoes and spinach. Do not mix until step 6.

• Heat a large non-stick pan over medium-high.
• While pan heats, pat chicken dry with paper towels. Season with half the Italian Herb Spice Blend and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Spread remaining pesto over top. Roast in the middle of the oven for 10-14 min, until chicken is cooked through.**

• Reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Season with remaining Italian Herb Spice Blend and pepper.
• Cook for 3-4 min, stirring often, until tender-crisp and golden.
• Add remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
• Cook for 1-2 min, stirring often, until peppers are tender.
• Remove from heat.

• Halve buns.
• On another unlined baking sheet, arrange buns, cut-sides up. Toast buns in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)

• Toss salad.
• Spread pesto mayo over top and bottom buns.
• Stack bottom buns with chicken, peppers and some of the salad. Close with top buns.
• Divide salad and sandwiches between plates.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to cook chicken thighs.