• 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 12-14 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, sear in the same way the recipe instructs you to sear chicken thighs, then increase the roasting time to 12-14 min.