1/4 cup pesto plus 2 tablespoons
1/4 cup mayonnaise
1 loaf ciabatta bread 16 ounces
2 packages grilled chicken strips 6 ounces each
1 cup baby arugula or spinach
2 tomatoes sliced
15 fresh basil leaves
4 slices thin mozzarella cheese
In a small bowl, stir together ¼ cup pesto and mayonnaise. Spread mixture on both sides of ciabatta, split horizontally. In a medium bowl, toss chicken with 2 tablespoons pesto.
On bottom half of bread, place arugula, then chicken mixture. Top with tomatoes, basil, mozzarella, and top of bread. Grill in a grill pan or panini press. Cut into 4 portions and serve.