Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
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• 3/4 cup fresh basil leaves
• 2 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Instructions

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
• Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.