Chicken Pesto Sandwich

INGREDIENTS

• 2 cups shredded chicken breast


• 1/4 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 leaves


• 2 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, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.


• Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.