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    You are in: Home / Recipes / Pesto Chicken and Provolone Salad Sandwiches Recipe
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    Pesto Chicken and Provolone Salad Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Pesto Chicken and Provolone Salad Sandwiches

    Serving Size: 1 (91 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.5
     
    Calories from Fat 92
    48%
    Total Fat 10.3 g
    15%
    Saturated Fat 4.9 g
    24%
    Cholesterol 67.1 mg
    22%
    Sodium 238.7 mg
    9%
    Total Carbohydrate 0.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 22.9 g
    45%

    The following items or measurements are not included:

    pesto sauce

    low-fat mayonnaise

    ciabatta rolls

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