Ingredients

Pesto
3/4     cup (175 mL) fresh basil
2     cloves garlic
3     tbsp (45 mL) walnut pieces
1/2     cup (125 mL) grated parmesan
3     tbsp (45 mL) olive oil

Pesto Mayo
3     tbsp (45 mL) pesto 
1/3    cup (75 mL) mayonnaise

Sandwich
2     ciabatta buns
Pesto mayo 
8     leaves lettuce
8     slices thick country-style double-smoked bacon, cooked
2     6-oz (175-g) chicken breasts, cooked and sliced
2     tomatoes, sliced

Directions

Pesto: Put basil, garlic, walnuts and parmesan in a food processor; combine. While the processor is running, slowly add olive oil until mixture reaches a smooth consistency. Makes ½ cup (125 mL). Refrigerate unused portion for up to two weeks.

Pesto Mayo: Place pesto and mayonnaise in a small bowl; stir.

Sandwich: Slice ciabatta horizontally. Spread pesto mayo on both sides of the bread; layer lettuce, bacon, chicken and tomato. Slice sandwich in half, then wrap in parchment paper and refrigerate until ready to eat.

Tip: Leftover pesto adds a flavourful kick to sautéed vegetables or pasta.