Caprese Chicken Salad Sandwich

• 1 loaf Bread (large- We Used Ciabatta)
• 3 cups Cooked Rotisserie Chicken, Shredded
• 3 Tablespoons Pine Nuts
• 1/4 cups Mayonnaise
• 1/4 cups Pesto
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter, Melted
• 1/2 cups Tomato Pesto
• 8 ounces, weight Fresh Mozzarella, Cut Into 1/2 Inch Thick Circles

1. Preheat oven to 350 F. Cut the loaf of bread in half lengthwise.
2. Lay bread halves on a large, aluminum foil-lined baking sheet.
3. Set aside.
4. In a medium bowl, combine shredded chicken, pine nuts, mayo and the regular pesto.
5. In a small bowl, mix together the minced garlic and melted butter.
6. Brush garlic butter on the insides of both halves of bread.
7. On the inside of one half of bread, spread the tomato pesto evenly.
8. Top with slices of fresh mozzarella and then the shredded chicken mixture on top of the mozzarella.
9. Place the top of the bread on and wrap sandwich tightly in the sheet of aluminum foil.
10. Bake for 10-15 minutes, or until golden on the outside and heated through on the inside.
11. Cut into sandwiches and serve immediately.
12. Source: A Live Love Pasta recipe.

bread, chicken, nuts, mayonnaise, pesto, garlic, butter, tomato pesto, mozzarella

Taken from tastykitchen.com/recipes/main-courses/caprese-chicken-salad-sandwich/ (may not work)