Pesto Chicken Salad Sandwiches with Arugula and Sundried Tomatoes


Pesto Chicken Salad Sandwiches with Arugula and Sundried Tomatoes

Yield: Makes 8 Sandwiches

I made a chicken salad to avoid having to put condiments directly on the bread, and I added two elements of flavor—pesto, and a light, subtle hit of mayo to give these non-soggy sandwiches some moisture. Instead of regular plum tomatoes, I layered sliced sundried tomatoes, and I rounded out the flavor with a healthy handful of arugula for a peppery bite and to help protect the bread.

Ingredients

    For the Chicken Salad:
  • 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
  • For the Sandwich:
  • 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

  1. Combine all ingredients for the chicken salad in a bowl. Taste for seasoning. This can be done one or two days before.
  2. 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 tops on the sandwiches and cut each into four even pieces.
  3. Secure the plastic wrap tightly around the two loaves, and then wrap each in tin foil. Store in a cooler, or keep shaded until time to eat.

Notes

If you’re using store-bought pesto, the flavor profile might be slightly different. When you taste for seasoning, if it lacks acidity or tastes rather dull, add a squeeze or two of lemon juice to punch up the flavors.

http://feedmephoebe.com/2012/02/pesto-chicken-salad-sandwiches-with-arugula-and-sundried-tomatoes/

 

Basil Pesto

Yield: Makes 1 cup

Ingredients

  • 1 garlic clove
  • 1/4 cup pine nuts, toasted
  • 2 cups basil leaves
  • ½ – 1 lemon, juiced
  • ¼ cup olive oil
  • 1/4 cup grated parmesan
  • salt to taste

Instructions

  1. 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.
  2. Fold in the parmesan and taste for seasoning. Add salt and extra lemon juice for acidity as needed.

Notes

If making the pesto exclusively for the chicken salad, use less oil for a coarser mixture than you ordinarily would. This will keep the salad from making your bread soggy while retaining all the good pesto flavor.

http://feedmephoebe.com/2012/02/pesto-chicken-salad-sandwiches-with-arugula-and-sundried-tomatoes/

Comment Share This!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>