MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pesto Chicken Salad Sandwiches
Categories: Poultry, Breads, Greens, Vegetables
Yield: 4 Sandwiches
MMMMM-----------------------CHICKEN SALAD----------------------------
1/2 Rotisserie chicken; meat
- picked from carcass,
- shredded
1 c Pesto (below)
3 tb Mayonnaise
Salt
MMMMM--------------------------SANDWICH-------------------------------
1 Loaf ciabatta;
- halved lengthwise
3 oz Baby arugula
8 Oil packed, sun-dried
- tomatoes; thin sliced
1/2 lb Mozzarella; sliced thick
MMMMM---------------------------PESTO--------------------------------
1 cl Garlic
1/4 c Pine nuts; toasted
2 c Fresh basil leaves
1 lg Lemon; juice of
1/4 c Olive oil
1/4 c Parmesan; grated
Salt
Pesto:
In a small food processor pulse the garlic and the pinenuts until
finely chopped. Add the basil leaves and the lemon juice and blend
until the basil has begun to break down. Add the olive oil in a
gentle stream, blending until the mixture is smooth and at your
desired consistency.
Fold in the parmesan and taste for seasoning. Add salt and extra
lemon juice for acidity as needed.
Yield: 1 Cup
Sandwiches:
Combine all ingredients for the chicken salad in a bowl. Taste for
seasoning. This can be done one or two days before.
Preheat a broiler or toaster oven. Brush the ciabatta with olive
oil and toast until golden brown but not hard. Allow to cool
slightly, then place the bottom half of each loaf on a sheet of
plastic wrap. Spread the chicken salad evenly between the two
slices, top with the mozzarella, sundried tomatoes, and a handful
of arugula. Place the top on the loaf and cut into four even
pieces.
Secure the plastic wrap tightly around the loaf, and then wrap in
tin foil. Store in a cooler, or keep shaded until time to eat.
Recipe FROM:
http://www.biggirlssmallkitchen.com
Uncle Dirty Dave's Kitchen
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