Pesto Chicken and Provolone Salad Sandwiches Recipe #252993
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.
by Chef #545970
10 min | 10 min prep
SERVES 4
- 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
- Mix pesto and mayonnaise.
- Add chicken and cheese; toss to coat.
- Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
- Eat immediately or wrap tightly in plastic wrap until ready to serve. This can be refrigerated overnight.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 252993 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars