You may not know this, but I love sandwiches. I mean I really, really love them. I also like pesto, a lot. It’s delicious on pizza, on pasta, and yes, on sandwiches. The taste can be a bit overpowering by itself though. The other night I had a wonderful sandwich at Corner Bakery. It was served on a ciabatta baguette. The bread was just the right combination of soft and firm and the flavors were amazing. I’ve tried to recreate it at home. It combines pesto with mayonnaise for a flavor that’s creamy and delicious. Give it a try-I have a hunch you’ll like this one. ☺
For this recipe, you’ll need:
1 Ciabatta baguette, about 8 inches long. (You can substitute another type of bread if you’d like, but I’d suggest either multi-grain bread or a hearty sub roll)
1 Breast of Chicken, cooked and cooled
½ Cup Arugula, left whole
1 Roma tomato
2 TB store-bought pesto
2 TB mayonnaise
To assemble:
Cut baguette lengthwise
Combine the pesto and mayonnaise and spread desired amount (liberally) on both halves of the bread.
Assemble sandwich by adding arugula followed by chilled, cooked chicken, and tomato. Put the top of the bread back on and cut the sandwich in half diagonally.
Tips:
You can serve this immediately or wrap it and place it in the refrigerator to serve later. If you’re going to eat it more than a few hours after making it, I’d wait to add the tomatoes because they might get soggy.
Arugula works especially well with this sandwich. It is a slightly peppery lettuce, but it’s taste is mild in this sandwich, and blends very nicely with the chicken and pesto-mayo.
ADdroasted red peppers to this sandwich for even more flavor.
This is a great recipe for leftover chicken also.
You can use boiled chicken or grilled chicken for this recipe.