marry me chicken salad sandwich

A familiar sandwich favorite gets a flavor-forward spin with sun-dried tomatoes and a generous hit of Parmesan.

1 cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon dijon mustard
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons white wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon dried italian seasoning
1/2 teaspoon black pepper
1 (7- to 8.5-ounce) jar julienne-cut sundried tomatoes packed in oil (about 1 cup), plus 1 tablespoon oil from jar, divided
2 ounces parmesan cheese, grated (about 1/2 cup)
3 cups (about 1 pound) coarsely shredded or chopped cooked chicken
1/2 cup finely chopped celery
2 tablespoons chopped fresh basil
8 slices soft whole-grain bread
2 cups loosely packed baby arugula or spinach (about 1 1/2 ounces)

Stir together mayonnaise, shallot, mustard, tomato paste, garlic powder, vinegar, salt, Italian seasoning, pepper, and 1 tablespoon sundried tomato oil in a large bowl until combined. Stir in Parmesan.
Drain and chop sundried tomatoes into small pieces; add to mayonnaise mixture. Add chicken, celery, and basil to mayonnaise mixture and stir until well combined. Divide chicken mixture between 4 slices of bread. Top evenly with arugula and remaining 4 slices of bread.

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