pesto (store-bought or homemade!)
roma tomato slices
to make the shredded chicken, i buy thin-sliced boneless skinless chicken breasts at the store and bake them in the oven at 400º for 10-12 minutes (until cooked through). to shred it, i toss it in my mixer and let the mixer to the work — that little trick saves lots of time and hand cramps from shredding it yourself! you certainly can shred it yourself with a couple forks, too.
once the chicken is shredded, i mix in the (store-bought) pesto to evenly coat the chicken. you can use as much or as little as you like. i probably use close to 1/4 cup on a pound of chicken. what can i say, i love pesto!
toast your ciabatta roll in the oven or toaster oven, melting the provolone cheese on it just before you’re ready to take it out of the oven. add a couple slices of roma tomatoes, a nice amount of chicken, and a pile of arugula.
devour the sandwich.
i love how simple and easy this sandwich is to make. i like to make something fresh for lunch everyday, but i don’t want to spend 30-45 minutes making lunch, so this chicken is perfect to keep on-hand for a week’s worth of lunches/dinners. the chicken is also really yummy on an arugula salad with some sliced roma tomatoes and drizzle of balsamic vinaigrette.