Pesto Chicken and Provolone Salad Sandwiches

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 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.