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So, I know how delicious pesto is, but for some reason I rarely cook with it. Duh! This is an amazing sandwich that is simple and quick to make as long as you don’t have to make your own shredded chicken. HA! When I was looking for the perfect pesto, I came across a few brands, and all but one used preservatives. I’ll pass on the icky stuff, even if it means my pesto is a dull ugly color rather than a bright, shiny, pretty red.
Adapted from Cuisine at home Magazine – Issue #86 – April 2011
| Makes: 4 servings | 4 sandwich |
{ Ingredients }
- 2 cups of shredded cooked chicken
- ½ cup of sun-dried tomato pesto
- 2 – 4 ciabatta rolls or any soft roll/bread
- 4 tablespoon veganese or mayonnaise
- 1 cup of mozzarella or provolone cheese
- 8 tomato slices
- 4 thin slices of red onion
- salt and pepper to taste
{ Directions }
- Preheat the broiler place the racks about 6” from the heat.
- Fill up a big pot ½ way and place on stove on medium-high heat. Add 1 ½ pounds of chicken I usually mix breast and thighs. Season generously. Cover and let boil for 1 ½ hours, adding water as needed.
- Remove the chicken from the stove. Using 2 forks shred the chicken. Season to taste if necessary. Set aside.
- Lightly butter the bread and place in the oven. Watch it carefully this should only take about 1-2 minutes. Remove bread from the oven let cool slightly.
- Spread the veganese or mayo on one side of the bun top with, 2 tomatoes, 1 slice of onion and ½ cup of chicken, place in the oven; broil for 2-3 minutes.
- Top each sandwich with ¼ cup of cheese. Return to oven broil until cheese turns slightly brown about 2-3 minutes. Remove from the oven.
- If you’re making full sandwiches top with the other ½ of the bun if not serve open faced. Enjoy!
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