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