Chicken & Aioli Tartines

• 2 Tablespoons Arugula Pesto (my Recipe Is In My Recipe Box)
• 2 teaspoons Mayonnaise (I Used Hellman's Or Best Foods If You Are On The West Coast)
• 8 slices Bread (I Used French Bread But This Would Work With Ciabatta Or Artisan Bread As Well)
• 3 ounces, weight Fresh Mozzarella, Sliced
• 4 whole Roma Tomatoes, Sliced
• 5 ounces, weight Rotisserie Chicken

1. First thing you want to do is make your aioli.
2. To make the aioli take the mayonnaise and arugula pesto and mix it together!
3. Thats it folks!
4. And now you have made arugula aioli and you just gave your tartine what it needs to be a tartine.
5. A tartine is an open-faced sandwich with a fancy spread!
6. Okay, set your aioli to the side and slice your bread.
7. After you have your bread sliced, turn on the broiler in your oven and set it to high.
8. Broil your slices of bread for about 4 to 5 minutes until they have started to toast and turn golden brown.
9. Once they are browned, removed them from the oven and the pan and set to the side.
10. While your bread is toasting, slice up your mozzarella cheese and your tomatoes.
11. Top your toast with aioli.
12. I always use the un-toasted side after they come out of the broiler, that way the bottom is already crisp when you lay it back on the baking sheet.
13. Place a few pieces of the chicken on top of that.
14. Then top that with some tomato slices and finally top that with a slice of fresh mozzarella.
15. Pop your baking sheet with the tartines back in the broiler for another 3 to 5 minutes or until the cheese is melted.
16. If you like the cheese browned then you can do that, too!
17. That gives it a little crunch!
18. Now the most important and crucial step: eat it!
19. See the related blog post link for the step-by-step photos.

arugula pesto, mayonnaise, bread, mozzarella, tomatoes, weight rotisserie chicken

Taken from tastykitchen.com/recipes/main-courses/chicken-aioli-tartines/ (may not work)