Pesto Chicken and Provolone Salad Sandwiches

Chef #545970's Note:

This sandwich is excellent. I use sliced provolone and instead of putting it in the chicken salad just place it on the bread. I added nuts since I like a crunch. Pine nuts would be great but I used slivered almonds since I had them on hand. Use leftover chicken or canned. The recipe below is the original recipe without my changes. This came from the USA Weekend.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 tablespoons prepared pesto sauce
• 2 tablespoons low-fat mayonnaise
• 2 cups shredded cooked chicken
• 3 ounces provolone cheese , imported if possible, cut into small dice
• 4 rectangular ciabatta rolls , sliced in half

Directions:

1. Mix pesto and mayonnaise.
2. Add chicken and cheese; toss to coat.
3. Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
4. Eat immediately or wrap tightly in plastic wrap until ready to serve. This can be refrigerated overnight.