Sándwich de ensalada de pollo Marry Me con parmesano

Ingredientes

• 1 lb (450g) chicken breast, cooked and shredded
• 1/2 cup (60g) celery, finely diced
• 2 tbsp (30g) shallots, minced
• 1/3 cup (50g) sun-dried tomatoes in oil, chopped
• 1/3 cup (30g) Parmesan cheese, freshly grated
• 1/4 cup (60g) Greek yogurt, plain
• 1/4 cup (55g) mayonnaise
• 1 tbsp (15ml) lemon juice, freshly squeezed
• 1 clove (5g) garlic, minced
• 2 tbsp (8g) fresh basil, chiffonade
• 1/2 tsp (2g) dried oregano
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 4 slices (120g) sourdough bread
• 1 tbsp (15g) butter, softened
• fresh baby spinach or arugula, as needed

Preparación

1. 1

   In a large mixing bowl, combine the shredded chicken, diced celery, minced shallots, and chopped sun-dried tomatoes. Fold in the grated Parmesan cheese until evenly distributed.

2. 2

   In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, dried oregano, salt, and pepper until smooth. Fold in the fresh basil.

3. 3

   Pour the dressing over the chicken mixture and fold together using a rubber spatula until the chicken is completely enveloped.

4. 4

   Butter the outside of your sourdough bread slices and toast them in a pan or panini press until mahogany-colored and crisp.

5. 5

   Place a layer of fresh baby spinach or arugula on the toast to act as a moisture barrier, then scoop the chicken salad mixture on top and assemble the sandwiches.