Isn’t it time you started packing a sandwich you’re proud to show off in the break room? With vibrant herb flavor and a perfect balance of meaty/creamy/crunchy texture, this fresh twist on a chicken salad sandwich is sure to be the envy of the office. Feel free to use your favorite store bought pesto if you’re not game to make your own. If you’re packing this sandwich to go in the morning, you should have no problem with it becoming soggy before lunchtime as long as you toast the bread.
1 tablespoon pine nuts, toasted
1 garlic clove
2 cups packed fresh basil leaves (about 2 oz.)
1 ounce Parmesan cheese, grated (about 1/4 cup)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 cups shredded rotisserie chicken (about 6 oz.)
4 (1 1/2-oz.) whole-wheat or multigrain bread slices, toasted
1/4 cup mayonnaise, divided
6 fresh mozzarella cheese slices (about 4 oz.)
6 thick tomato slices (about 4 oz.)
1 cup packed arugula (about 1 oz.)
How to Make It
Process pine nuts and garlic in a high-speed blender or food processor until roughly chopped, about 30 seconds. Add basil, Parmesan, oil, and salt, and process until well incorporated, about 1 minute, stopping to scrape down sides as necessary. Set aside 2 tablespoons of the pesto. Combine chicken and remaining pesto in a bowl; toss to coat.
Spread each bread slice with 1 tablespoon of the mayonnaise and 1/2 tablespoon of the reserved pesto. Top 2 bread slices evenly with chicken mixture, mozzarella, tomatoes, and arugula. Cover with remaining 2 bread slices. Serve immediately, or wrap with plastic wrap, and chill until ready to serve, up to 2 days.
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