This afternoon as we were wandering around Atlanta I got a craving for some fresh bread from Star Provisions. They really do make the best bread – especially the baguette (nicely chewy) and the ciabatta bread. The minute we walked in and I smelled the bread baking, I decided I wanted sandwiches for dinner. Knowing that there were a couple of packages of chicken tenders in the fridge that I needed to do something with, I came up with a recipe on the spur of the moment. With all due modesty, I have to say it was a stroke of brilliance!

Start by mixing about a cup of mayo with about 1/4 cup of pesto (maybe a little more, because I love pesto). Set aside about 1/4 cup for the sandwiches (stash it in the fridge for now).

I used boneless, skinless chicken breast tenders for this recipe, and I think they work best. You need a good bit of surface area for this – although I’d guess it would work well with whole or halved chicken breasts as well. Prep your chicken and put it in the remaining 3/4 cup of the mayo/pesto mix. Cover the bowl with some plastic wrap, and stash it in the fridge as well. Let it sit for at least an hour.

Cook the tenders however you prefer – if we’d had propane, I think I’d have grilled these, but as it is, I just cooked them in the cast iron skillet.  There’s enough oil in the mayo and the pesto that you don’t need to add any more.

While the chicken was grilling, I mixed up a light cabbage slaw, and sliced some tomato, red onion, and bell pepper.

When the chicken is done, spread some of the remaining (non marinade) mayo on the bread (I spread some plain pesto on there as well because, have I mentioned that I love pesto?). Put a few of the chicken tenders on, top with tomato, lettuce, and some thinly sliced red onion.

And … voila! A really yummy sandwich.

This was so good that H had 2 sandwiches and nibbled on the leftover chicken throughout the evening!