Pesto Chicken Salad Sandwich

7 Mar

Leftover chicken from last night’s dinner? Don’t know what to do with it? How about a Pesto chicken salad sandwich with smoked gouda, heirloom tomatoes, and spinach on fresh ciabatta? Yes please!!!! 🙂

{homemade pesto is well worth the extra effort}

{a little pesto, mayo, and lemon for the chicken salad}

Fresh Basil Pesto
yield: 1 cup Pesto

2 cups Fresh Basil
1/3 cup Pine Nuts, toasted and cooled
2 Garlic Cloves
1/2 cup Extra Virgin Olive Oil
1/2 cup Fresh Parmesan-Reggiano
Salt and Fresh Ground Pepper, to taste

1. Add basil leaves and pine nuts to the bowl of a food processor. Pulse until completely chopped up.
2. Add garlic cloves to the food processor and pulse some more until garlic is fully chopped up and mixed with the basil mixture.
3. Add the oil in a slowly steady stream to the basil mixture while food processor is turned on.
4. Scrape the sides of the bowl and add the cheese. Pule a few more times until incorporated. Season with salt and pepper to taste.

Pesto Chicken Salad Sandwich

1 loaf of good ciabatta bread

2 roasted chicken breast, diced or shredded

1/4 – 1/2 cup of basil pesto start with 1/4 and go from there. Pesto can be quite salty from the parmesan cheese in it so if you want more flavor use the 1/2 cup

1 tsp lemon juice

2 tbsp of light mayo

freshly cracked pepper

baby spinach

heirloom tomatoes, sliced

smoked gouda cheese

Directions

In a bowl add the chicken, pesto,lemon juice, mayo and pepper mixing well.

Toast bread.

Spread the chicken salad over one slice of the bread. Add the baby spinach, tomato, cheese and top with other slice of bread.

P.S. this sandwich is also great as a panini!!!

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