Preheat the grill to medium‑high heat or heat a stove‑top grill pan over medium‑high heat. Grease the grate or pan well.
Toss chicken with olive oil, Italian seasoning, and half the salt and pepper. Grill chicken for 5 to 7 minutes per side or until grill-marked, cooked through and internal temperature registers 165°F (74°C). Let rest for 5 minutes before slicing.
Spread 2 Villaggio® RusticoTM Harvest Multigrain slices with roasted red pepper spread.
Top with mozzarella, tomato, remaining salt and pepper, basil and chicken slices.
Toss arugula with Italian dressing and layer it over the chicken.
Cap each with a remaining bread slice.
Cut each sandwich in half to serve.

Tip: Substitute mozzarella with other cheeses for variation.

In a Mixing Bowl, combine all the ingredients for the Italian Herbed Cheese with a fork, and whip until herbs are incorporated. Set aside.
Poach Eggs. Set aside.
Heat a frying pan or skillet over medium-high heat and add in olive oil, then cook the soppressata until lightly crisped for approximately 4 to 5 minutes.
Lightly toast each slice of bread.
Evenly spread each slice with Italian herbed cheese, layered with baby arugula, crispy soppressata, prosciutto, Roma tomato slices, and top each with a poached egg.

Melt Butter in a frying pan or skillet and add in blueberries. Turn up the heat to high and cook for 5 mins., until they pop. Add in brown sugar and stir until evenly coated.
Continue cooking for 20 - 30 minutes until it starts to thicken. Set aside.
To build the sandwich, spread 4 slices of bread evenly with mascarpone cheese
Evenly layer the remaining slices with brie, spoon on blueberries and top with fresh basil and fresh lemon zest
Preheat Grill | Fry Pan on medium heat
Assemble sandwiches and cook for 8 – 10 minutes per side until golden and crispy