1/2 cup (125 ml) ricotta cheese

1/4 cup (60 ml) store-bought pesto

8 large Boston lettuce leaves

8 slices country bread or good whole-grain bread

2 grilled chicken breast halves, chilled and sliced thinly

8 slices tomato

Salt and pepper

In a bowl, combine the ricotta and pesto. Set aside.

On a work surface, put a lettuce leaf on each four slices of bread. Cover with the chicken. Spread with the ricotta pesto. Season with salt and pepper. Garnish with the tomatoes and remaining lettuce leaves. Cover with the other slices of bread. Cut the sandwiches in half.

Serve the sandwich with the Winter Vegetable Minestrone Soup.

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