Shelly's Recipe

PESTO CHICKEN SALAD SANDWICHES WITH ARUGULA AND SUNDRIED TOMATOES

Category: Sandwiches

For the Chicken Salad:
1 rotisserie chicken, all meat removed (dark and white) and shredded
1 cup pesto
3 tbsp mayonnaise
Salt and pepper to taste

For the Sandwich:
2 loaves ciabatta, cut in half lengthwise
3 oz baby arugula
8 sun-dried tomatoes (preferably packed in olive oil), thinly sliced
1 lb cow's-milk or buffalo mozzarella, torn into rustic chunks

Combine all ingredients for the chicken salad in a bowl. Taste for seasoning. This can be done one or two days before.

Preheat a broiler or toaster oven. Brush the ciabatta with olive oil and toast until golden brown but not hard. Allow to cool slightly, then place the bottom half of each loaf on a sheet of plastic wrap. Spread the chicken salad evenly between the two slices, top with the mozzarella, sundried tomatoes, and a handful of arugula. Place the tops on the sandwiches and cut each into four even pieces. Secure the plastic wrap tightly around the two loaves, and then wrap each in tin foil until ready to serve.

NOTE: if using store-bought pesto, the flavor profile might be slightly different. When you taste for seasoning, if it lacks acidity or tastes rather dull, add a squeeze or two of lemon juice to punch up the flavors.