Ingredients
1 whole chicken broken down
salt and pepper
olive oil
2 tomatoes sliced
1 pkg of King's Hawaiian original sweet rolls
1/2 lb mozzarella cheese, sliced


Pesto
1/2 cup toasted pine nuts
2 cloves garlic
3 cups fresh basil
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese
salt to taste

Homemade mayo
1egg
1 tsp dijon mustard
1/2 a lemon juiced
1/2 tsp salt
1/2 tsp sugar
1 cup avocado oil

Preheat your oven to 400f
Add your broken-down chicken to a sheet tray and season with salt, pepper and olive oil. Roast in the oven for 35-45 minutes or until fully cooked.

Using a blender or mortar and pestle, add your toasted pine nuts, garlic, basil, parmesan cheese, olive oil and salt. Blend or pound until smooth. Note: if using a mortar and pestle, first pound together the garlic and pine nuts, next gradually add in the basil, then stir in the rest of the ingredients. Set aside

For the mayo
In a container, gently crack your egg, making sure not to break the yoke. Then add dijon mustard, salt, sugar and lemon juice( I forgot this in the video:-). Add your avocado oil, then gently place the immersion blender over the egg yoke and blend until you get a thick mayo. Set aside.

To assemble
Slice the entire package of rolls in half and add a generous amount of your homemade mayo on the bottom. Add some of your sliced chicken, then a layer of your homemade pesto, a layer of sliced mozzarella cheese and then broil until the cheese is golden. Next add your seasoned tomatoes and then top with the other half of the rolls. Slice and enjoy!

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