Pesto Chicken Salad Sandwiches With Arugula And Sundried Tomatoes
Ingredients
- 1 rotisserie chicken, all meat removed (dark and white) and shredded
- 1 cup pesto (see below for basic recipe, or use store bought)
- 3 tbsp mayonnaise
- salt to taste
- 2 loaves ciabatta, cut in half lengthwise
- 3 oz baby arugula
- 8 sun-dried tomatoes (preferably packed in olive oil), thinly sliced
- 1 lb cow’s-milk or buffalo mozzarella, torn into rustic chunks
Instructions
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