Chicken Sandwich with White Bean and Pesto Spread

 

1

can (15 oz) Progresso® cannellini beans, drained, rinsed

1

clove garlic, finely chopped

2

tablespoons lemon juice

2

tablespoons olive oil

1

tablespoon basil pesto

Salt and black pepper

16

slices multigrain or whole grain bread

1

cup White Bean and Pesto Spread

4

cooked boneless skinless chicken breasts, sliced

16

romaine lettuce leaves, torn in half

• 1 In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
• 2 To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.