Chicken And Provolone Salad Sandwiches - cooking recipe

Ingredients

3 tablespoons pesto sauce
2 tablespoons low-fat mayonnaise
2 cups cooked chicken, shredded
1/2 cup provolone cheese, diced
8 ounces ciabatta, halved cross-wise

Preparation

In a large bowl combine pesto and mayonnaise.
Stir in chicken and cheese, toss to coat.
Scoop salad onto the bread bottom, topping with the top of the bread, pressing together.
Wrap bread in plastic wrap until ready to serve (can be refrigerated overnight, if desired) and cut into 4 sandwiches when ready to serve.