Sandlot Recipe

In a small food processor or blender combine basil leaves, grated Parmesan, pine nuts, garlic clove, lemon juice and salt. Pulse while streaming in olive oil until a spreadable, slightly coarse paste forms. Taste and adjust salt or lemon as needed. Set aside.

In a small bowl whisk together mayonnaise, sriracha, optional extra hot sauce, lime juice and smoked paprika until smooth and homogenous. Taste and adjust heat. Refrigerate until assembly.

Prepare chicken

If your rotisserie chicken is not shredded, remove skin and bones and shred meat into bite-sized pieces with forks. Place shredded chicken in a bowl and toss with 1/2 tablespoon lemon juice, 1/2 teaspoon olive oil, 1/8 teaspoon salt and a pinch of black pepper so the chicken is lightly seasoned and moistened.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork, leaving some texture. Season with a pinch of salt and 1/2 tablespoon lemon juice to prevent browning.

Toast roll

Slice the ciabatta or artisan roll in half. Spread the softened butter thinly on the cut sides. Toast cut-side down in a skillet over medium heat until golden and crisp, about 2 minutes, or use a broiler for 1-2 minutes. Remove from heat.

Layer cheese and meat

On the bottom half of the toasted roll spread 1 tablespoon pesto. Arrange the pepperjack slices on top of the pesto, then pile the seasoned shredded rotisserie chicken over the cheese. Place the hot capocollo slices on top of the chicken.

Add avocado and greens

Spread the mashed avocado on the top half of the roll. Toss arugula or mixed greens with remaining 1/2 tablespoon lemon juice, 1/2 teaspoon olive oil, a pinch of salt and black pepper; then place greens onto the capocollo layer.

Finish with spicy mayo

Drizzle or spread about 1 to 1 1/2 tablespoons of spicy mayo over the greens (or on the top bun) for even coverage.

Press and serve

Close the sandwich, press gently to compact the layers, and slice in half on the bias. Serve immediately while the toast is warm. Optional: if you prefer melted cheese, place the assembled open-faced bottom half under a broiler for 30–60 seconds before adding capocollo and greens.