For this recipe, I used my homemade pesto, but feel free to use a store-bought variety. I also created extra sandwiches (without the tomato) for the freezer, which can be thawed overnight to make a delicious lunch the next day!
2 c. boneless chicken breast, cooked and shredded
1 c. basil pesto
1/3 c. Greek yogurt
1 T. lemon juice
2 T. chopped sun-dried tomatoes
4 hoagie rolls, cut in half
Tomato slices (optional)
4 slices mozzarella cheese
In a large bowl, stir together the first five ingredients. Toast the hoagie buns under the broiler for about 1 minute. Spread the chicken salad mixture onto the hoagie buns and add sliced tomato (if desired) and a slice of mozzarella. Broil until cheese is melted, about 1 minute.