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• La Bella Romana Rotisserie Chicken (Shredded).
• La Bella Romana Pesto
• DeLallo Roasted Red Peppers in Garlic: Drained and sliced into strips (the garlic infusion adds amazing depth!)
o Keep the Garlic from the jar and dice
• Burrata Cheese
• Fresh Arugula
• La Bella Romana Vienna Loaf
1. Prep the Chicken Pesto Salad
In a small bowl, mix your shredded rotisserie chicken with a few generous spoonfuls of the pesto until the chicken is well-coated and juicy.
2. Build the Base
Slice bread in half and take out some of the inside to add ingredients. Spread a thin layer of extra pesto on the bottom slice of bread. Pile on a generous helping of the pesto-tossed rotisserie chicken.
3. Layer the Peppers & Greens
Layer the sliced DeLallo roasted red peppers over the chicken. Add the diced garlic on top. The sweet, smoky, garlic-infused flavor of these specific peppers cuts through the richness of the pesto perfectly. Top the peppers with a handful of fresh, peppery arugula.
5. The Grand Finale: The Burrata
Carefully tear open the ball of fresh burrata. Spread the rich, creamy stracciatella interior and tender outer shell right over the top of the arugula. If you like, hit the burrata with a tiny pinch of flaky sea salt and a crack of black pepper.
6. Serve!
Top with the remaining slice of bread, press down gently so that creamy burrata oozes just a little bit, cut in half, and enjoy immediately!
Tips
Toast: Toast the bread before topping for a nice crunch and a bit of warmth for the sandwich
Drizzle: Add a drizzle of balsamic or EVOO for more flavor and depth!