Pesto Chicken Salad Sandwiches with Arugula and Sundried Tomatoes

By pereirar

Ingredients

• For the Chicken Salad:
• 1 1 1 rotisserie chicken, all meat removed (dark and white) and shredded
• 1 1 1 cup pesto (see below for basic recipe, or use store bought)
• 3 3 3 tbsp mayonnaise
• to to taste
• For the Sandwich:
• 2 2 2 loaves ciabatta, cut in half lengthwise
• 3 3 3 oz baby arugula
• 8 8 8 sun-dried tomatoes (preferably packed in olive oil), thinly sliced
• 1 1 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.
• to if you’re 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.
• to the plastic wrap tightly around the two loaves, and then wrap each in tin foil. Store in a cooler, or keep shaded until time to eat.
• Basic Basil Pesto
• 1 about 1 cup
• Ingredients
• 1 1 1 garlic clove
• 1/4 1/4 1/4 cup pine nuts, toasted
• 2 2 2 cups basil leaves
• 1/2 1/2 1 – 1 lemon, juiced
• 1/4 1/4 1/4 cup olive oil
• 1/4 1/4 1/4 cup grated parmesan
• to to taste
• NOTE: If making the pesto exclusively for the chicken salad, use less oil for a coarser mixture than you ordinarily would. This will keep the salad from making your bread soggy while retaining all the good pesto flavor.
• Fold in the parmesan and taste for seasoning. Add salt and extra lemon juice for acidity as needed.

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Makes 8 sandwiches

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

NOTE: if you’re 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.

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. Store in a cooler, or keep shaded until time to eat.