Ya know, I love Panera Bread. Probably because I love the soup-salad-sandwich combo. It's just a classic. It's great for lunch, easy for dinner, and typically on the lighter side. So I always get excited when I come across recipes with great soup and sammie dishes that pair so well together. This particular sandwich is just so different that I can't help but share it with y'all! And it goes great with the sweet potato soup I posted last week! Enjoy!
2 whole wheat pitas, halved
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup arugula pesto (recipes follows)
2 cups rotisserie chicken, diced
8 cherry tomatoes, halved
1 cup arugula
Arugula Pesto:
2 packed cups arugula
1 clove garlic
1/2 cup olive oil
1/2 cup Parmesan, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
For the pesto, combine all ingredients in a food processor and process until smooth. Adjust ingredients to taste.
For the sandwiches, arrange the pita halves on a baking sheet and back at 300 for 5-7 minutes, until warmed through.
In a large bowl, combine mayonnaise, lemon zest, and 1/2 cup pesto. Stir in the diced chicken.
Fill each pita half with the chicken salad. Top with tomatoes and arugula.
Serves 2-4.
Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.
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