Saturday, August 17, 2013

Pesto Chicken Salad Sandwiches

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.

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