No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (91g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons pesto sauce low-fat mayonnaise ciabatta rolls
Calories 191
Calories from Fat 92		(48%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 238mg		9%
Potassium 189mg		5%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 22.9g		45%
detailed view... how is this calculated?

Pesto Chicken and Provolone Salad Sandwiches

Recipe #252993 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #545970
Sep 14, 2007

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.

SERVES 4 (change servings and units)

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.