Not sure what to pack for a picnic? The answer seems simple enough: how can you go wrong with sandwiches? Believe us when we say you can! Using mayonnaise in your sandwich as a spread or ingredient in a tuna or egg salad poses the huge, not to mention unsavory, risk of going bad in the heat and turning your picnic into a sick-nic, and who wants that? Not us, that’s for sure. So instead of a fat-filled mayo time-bomb, try this fresh, fabulous and eminently packable and preservable Chicken Pesto Picnic Sandwich – and make sure all memories of that day are good ones filled with family, friends and the fabulous flavours of summer!
Chicken Pesto Picnic Sandwiches
Total Time: 15 minutes
1 1/2 cups shredded cooked chicken
1/4 cup homemade or prepared pesto
3 tablespoons shaved Parmesan cheese
1 cup baby arugula
1/4 cup sundried tomatoes packed in oil, drained and rinsed
freshly ground black pepper
4 cibatta rolls, split in half lengthwise
- Preheat the broiler to high. Arrange the cibatta halves, cut side up, on a rimmed baking sheet. Broil until toasted to desired doneness.
- In a bowl toss together the chicken and pesto. Divide chicken and pesto between ciabatta rolls. Top with shaved Parmesan cheese, arugula, sun dried tomatoes, and freshly ground black pepper. Top with remaining bun half.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
Amanda Riva is part of the Lifestyle Blog Network family.