Pesto chicken salad sandwich

Pick a whole rotisserie chicken, dice the breast chunks, run the knife through the shreddy thighs, then run the knife through the whole pile once or twice more.

Combine the pine nuts, Parmesan, olive oil, salt and basil leaves in a food chopper and chop to a rustic paste, loosening with more olive oil if it will not catch on the blades.

Scoop the pesto into the chicken, add the mayo and the lemon juice.

Stir and smoosh the chicken into the sauce until the texture is almost whipped, with small chunks and finely shredded bits unified with sauce.

Heat a ciabatta roll until brittle and a little crisp, and crush the ribs of three to four lettuce leaves so they lay flat.

Dress the leaves with a pinch of salt, a squiggle of olive oil and a little lemon juice.

Lay the lettuce on the ciabatta, add two or three large dollops of chicken salad, spread more mayo on the top piece of bread and close the sandwich.