The Sandlot Recipe

Add basil leaves, pine nuts, grated parmesan, garlic clove, salt and black pepper to a small food processor or blender.

Pulse while streaming in 3 tablespoons of olive oil until the mixture forms a coarse, spreadable paste. Scrape down the sides and taste; adjust salt or oil to reach a spreadable consistency. Set aside.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt.

Whisk until smooth and refrigerate while you assemble the sandwich to let flavors meld.

Prepare the chicken: shred the rotisserie chicken into bite-sized pieces and place in a bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss to combine.

Prepare the avocado: halve and pit the avocado. Slice thinly or mash lightly with a fork if you prefer a spread. If using slices, toss with a squeeze of lemon juice to prevent browning.

Warm the coppa: heat a skillet over medium heat (no oil). Place the hot coppa slices in the dry skillet for 20–30 seconds per side until edges just start to crisp and the fat renders slightly. Remove and keep warm.

Toast the bread: brush the cut faces of the ciabatta rolls lightly with 1 teaspoon olive oil. Place cut-side down in the same skillet over medium heat until golden and crisp, about 1–2 minutes.

Build each sandwich: spread about 1 tablespoon of pesto on the bottom half of each toasted roll. Spread about 2 tablespoons remoulade on the top half of each roll.

Layer the fillings: on the pesto-spread bottom half, pile 1 cup shredded rotisserie chicken. Top the chicken with 3 slices of pepper jack cheese, then place 4 warmed slices of coppa over the cheese. Arrange avocado slices (or mashed avocado) over the coppa.

Finish and press: place the top half of the roll (remoulade side down) onto the sandwich and press gently. If you prefer the cheese melted, return the assembled sandwich to the skillet, cover, and warm over low heat for 1–2 minutes until cheese softens.

Slice each sandwich in half and serve immediately. Offer an extra lemon wedge on the side to squeeze over the avocado if desired.