Pesto Chicken and Provolone Salad Sandwiches

• 3 tablespoons prepared pesto sauce
• 2 tablespoons low-fat mayonnaise
• 2 cups shredded cooked chicken
• 3 ounces provolone cheese, imported if possible, cut into small dice
• 4 rectangular ciabatta rolls, sliced in half

1. Mix pesto and mayonnaise.
2. Add chicken and cheese; toss to coat.
3. Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
4. Eat immediately or wrap tightly in plastic wrap until ready to serve.
5. This can be refrigerated overnight.

pesto sauce, lowfat mayonnaise, chicken, provolone cheese, rectangular

Taken from www.food.com/recipe/pesto-chicken-and-provolone-salad-sandwiches-252993 (may not work)