Rest In Pesto Recipe

Shred and mix

Remove skin from the rotisserie chicken, shred meat into bite-sized pieces until you have about 3 cups. Place shredded chicken in a medium bowl.

Add 3 tablespoons of pesto to the shredded chicken and toss until evenly coated. Taste and add a pinch (about 1/8 tsp) of salt and a few grinds of black pepper if needed. Set aside.

Preheat oven to 375°F (190°C) or set a broiler to low if you prefer quicker melting. Arrange the halved ciabatta rolls or focaccia on a baking sheet, cut side up.

Brush each cut side lightly with olive oil (about 1/2 tablespoon total across all pieces). Toast in the oven 5–7 minutes until just golden and slightly crisp, or under the broiler 1–2 minutes—watch carefully to avoid burning.

Remove the bread from the oven, distribute the pesto-coated shredded chicken evenly among the 4 bottom halves (about 3/4 cup chicken per sandwich).

Top the chicken with the sliced cheese (about 2 oz per sandwich). Return to the oven for 3–5 minutes until the cheese melts and becomes slightly bubbly.

While the cheese melts, toss the baby arugula or mixed greens (2 cups) with lemon juice (1 tsp), remaining olive oil (about 1/2 tbs), 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make a quick dressed green.

If using, layer 2–3 thin tomato slices on each top half of bread. When cheese is melted, remove bottoms from oven and place dressed greens on top of the melted cheese, then add fresh basil leaves.

Place the top half of the bread (with tomato if used) over the greens and press gently. If desired, slice sandwiches in half and sprinkle optional crushed red pepper flakes (about 1/8–1/4 tsp) over the cut surface for a hint of heat.

Serve immediately while warm.