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INGREDIENTS
2 cups shredded chicken breast1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced
FOR THE BASIL PESTO
3/4 cup fresh basil leaves2 cloves garlic, peeled
3 tablespoons pine nuts
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
INSTRUCTIONS
To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.In a large bowl, combine chicken, pesto, Greek yogurt, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
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