Cooked chicken tossed in a creamy pesto, spread on sourdough, and melted in the oven with provolone cheese and sauteed mushrooms.
Ingredients
3 cups cooked chicken
¼ cup pesto (I used this easy recipe for Kale Pesto, but store-bought/prepared Basil Pesto is delicious, too!)
¼ cup plain Greek yogurt
⅓ cup cashews, coarsely chopped
2 teaspoons olive oil
1 cup fresh mushrooms, sliced
salt to taste
1 sourdough loaf, cut into sandwich slices
8-12 slices provolone cheese
Instructions
Preheat the oven to 400°F. Set out a baking sheet - you can line with parchment if you'd like. Lay the bread slices across the baking sheet.
In a large bowl stir together the chicken, pesto, Greek yogurt, and cashews until well combined.
Heat the olive oil over medium high heat in a small skillet. Add the mushrooms, sprinkle with the salt, and cook, stirring occasionally until they are golden, about 4 minutes.
While the mushrooms cook, lay a slice of provolone on both halves of each sandwich. Spoon a heap of the pesto chicken on top of the cheese on the bottom half of each sandwich. When the mushrooms are done, spoon a few onto the top half of each sandwich.
Place the baking sheet in the oven, leaving the sandwiches open-faced to melt the cheese and toast the bread on both sides. Bake for 4-5 minutes, until the cheese is melted and the exposed edges of the bread are golden.
Put the sandwich halves together and serve.
Recipe by Sugar Dish Me at https://www.sugardishme.com/pesto-chicken-provolone-sandwiches/