A familiar sandwich favorite gets a flavor-forward spin with sun-dried tomatoes and a generous hit of Parmesan.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons finely chopped shallot
- 1 tablespoon dijon mustard
- 1 tablespoon tomato paste
- 2 teaspoons garlic powder
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried italian seasoning
- 1/2 teaspoon black pepper
- 1 (7- to 8.5-ounce) jar julienne-cut sundried tomatoes packed in oil (about 1 cup), plus 1 tablespoon oil from jar, divided
- 2 ounces parmesan cheese, grated (about 1/2 cup)
- 3 cups (about 1 pound) coarsely shredded or chopped cooked chicken
- 1/2 cup finely chopped celery
- 2 tablespoons chopped fresh basil
- 8 slices soft whole-grain bread
- 2 cups loosely packed baby arugula or spinach (about 1 1/2 ounces)
Instruction
- Stir together mayonnaise, shallot, mustard, tomato paste, garlic powder, vinegar, salt, Italian seasoning, pepper, and 1 tablespoon sundried tomato oil in a large bowl until combined. Stir in Parmesan.
- Drain and chop sundried tomatoes into small pieces; add to mayonnaise mixture. Add chicken, celery, and basil to mayonnaise mixture and stir until well combined. Divide chicken mixture between 4 slices of bread. Top evenly with arugula and remaining 4 slices of bread.
