Pesto Chicken and Provolone Salad Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This sandwich is excellent. I use sliced provolone and instead of putting it in the chicken salad just place it on the bread. I added nuts since I like a crunch. Pine nuts would be great but I used slivered almonds since I had them on hand. Use leftover chicken or canned. The recipe below is the original recipe without my changes. This came from the USA Weekend. Ingredients:
3 tablespoons prepared pesto sauce |
2 tablespoons low-fat mayonnaise |
2 cups shredded cooked chicken |
3 ounces provolone cheese, imported if possible, cut into small dice |
4 rectangular ciabatta rolls, sliced in half |
Directions:
1. Mix pesto and mayonnaise.
2. Add chicken and cheese; toss to coat.
3. Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
4. Eat immediately or wrap tightly in plastic wrap until ready to serve. This can be refrigerated overnight.
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