INGREDIENTS

  • 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
  • 4rectangular ciabatta rolls, sliced in half

DIRECTIONS

  1. Mix pesto and mayonnaise.
  2. Add chicken and cheese; toss to coat.
  3. Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
  4. Eat immediately or wrap tightly in plastic wrap until ready to serve.This can be refrigerated overnight.