This sandwich is inspired by one available at our favourite local cafe in Tavistock.  Like them, we love it inside a rustic ciabatta roll.  Its a great way to use up leftover roast chicken or leftover pesto (or both).  Don't make the pesto too runny otherwise this does get a little messy!

If not using leftover chicken then pan fry a chicken breast until cooked through. Allow to cool then slice thickly.  Meanwhile make the pesto:

Pesto ingredients:

a handful of pine nuts, toasted

A large handful of fresh basil leaves

1/4 clove of garlic

A handful of grated parmesan cheese

Olive oil

Salt and pepper to taste

Method:

1. Blitz together the pine nuts, basil and garlic in a food processor.
2. Add olive oil to loosen the mixture
3. Combine the grated parmesan adding more olive oil if required.
4. Season to taste

When you have made the pesto spread generously on each slice of your roll and pile on the chicken.  Wrap tightly in clingfilm and chill before packing your lunch.

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