Yield: 4 sandwiches.

1 roasted chicken, deboned
3 tablespoons pesto
1 large baguette, halved lengthwise
10 fresh basil leaves
2 to 3 medium tomatoes, sliced
Handful of arugula
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
Ground black pepper to taste

Cut chicken into bite-size pieces and set aside.

Spread pesto on bottom half of the baguette from end to end. Layer on basil leaves, chicken, tomatoes, and arugula. Drizzle olive oil and vinegar over arugula. Sprinkle with salt and pepper to finish.

Close the baguette and cut to make 4 individual sandwiches. Wrap each sandwich tightly with plastic wrap, twisting at both ends. Wrap sandwiches again in parchment paper and place in the fridge until ready to serve.