Chicken Pesto Sandwich

For Sandwich:

2 c. shredded chicken
1/4 c. greek yogurt
kosher salt to taste
freshly ground pepper to taste
1 baguette, cut into 3-4 equal pieces, toasted lightly
2 c. arugula or spinach leaves
2 roma tomatoes, thinly sliced
8 oz. mozzarella, sliced

For Pesto:

1 c. fresh basil leaves
3 cloves garlic, peeled
3 T. pine nuts
1/3 c. grated parmesan
kosher salt to taste
freshly ground pepper to taste
1/3 c. olive oil

To make the pesto, combine basil, garlic, pine nuts, and cheese in the bowl of a food processor or blender. Season with salt and pepper. With the motor running, add oil in a slow stream until emulsified. Set aside.

In a large bowl, combine chicken, 1/2 c. pesto, yogurt, salt, and pepper. Spoon onto baguette pieces. Top with arugula, tomatoes, and mozzarella.