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Pesto Chicken Salad Sandwiches With Arugula And Sundried Tomatoes

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1 rotisserie chicken, all meat removed (dark and white) and shredded

3 tbsp mayonnaise

salt to taste

2 loaves ciabatta, cut in half lengthwise

3 oz baby arugula

8 sun-dried tomatoes (preferably packed in olive oil), thinly sliced

1 lb cow’s-milk or buffalo mozzarella, torn into rustic chunks

1 garlic clove

1/4 cup pine nuts, toasted

2 cups basil leaves

½ – 1 lemon, juiced

¼ cup olive oil

1/4 cup grated parmesan

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