Giant Chicken Sandwich
- 4 boneless skinless chicken breasts
- 1/3 cup prepared pesto
- 1/4 cup chopped sun-dried tomatoes. (If using dry-pack, soak in boiling water 10 minutes, then chop
- 1/3 cup light mayonnaise
- 2 Tbsp light sour cream
- 1 tsp Dijon mustard
- 1 round Italian loaf (One loaf of French bread would probably work too).
- 8 Lettuce leaves
- 1/2 cup grated carrots.
Grill chicken until no longer pink inside. Cool slightly. Cut into bit size pieces. Mix with pesto and sun-dried tomatoes.
Combine light mayo, sour cream, Dijon mustard and pepper.
Cut bread in half horizontally; hollow out loaf leaving 1” thick walls. Spread mayonnaise mixture over both sides on the bread. Cover the bottom half of the loaf with ½ of the lettuce leaves; arrange chicken on top. Sprinkle with carrots; cover with remaining lettuce. Replace top of loaf.
Wrap loaf in plastic wrap; cover with inverted plate and place heavy can on top to weight down. Refrigerate for at least 30 minutes or for up to 8 hours. To serve, cut into 6 wedges.