Pesto Chicken Salad Sandwich

1/4 c. diced almonds, toasted

1 roasted deli chicken, meat pulled off and shredded

1-7 oz. jar prepared pesto

3 medium roma tomatoes

1 loaf soft italian bread

1/2 c. cream cheese, softened

1/2 c. spinach

Mix almonds with chicken and pesto. Set aside. Slice ends from tomatoes, halve lengthwise and remove seeds. Flatten each half and sprinkle with salt. Halve the bread lengthwise. Pinch middle of bread out about 1 inch deep. Leave a 1/2 inch border. Spread cream cheese over each half. Lay tomatoes skin side down over top of cream cheese on bottom half. Line with spinach leaves and top with chicken salad. Top with the top part of the bread. Wrap tightly in plastic wrap. Let sit at room temp for 1 hour. Slice and serve.