Piadina polo

A copy of a recipe from a local restaurant. We like it a lot and you try it.

Preparation steps

For the dough, mix water, oil, lemon juice and salt and add flour to knead a softer dough. Divide the dough into 6 parts and form a ball from each part, then arrange them in a plastic container, cover with a freezer bag and cover. Leave the dough to stand for at least half an hour before use to soften and it can be stored in the refrigerator for 2-3 days and used as needed.
Roll out the softened dough into a circle on a floured surface and bake in a well-heated Teflon pan that does not need to be greased. Arrange the roasted piadines on a plate, cover with a cloth and bag to steam and soften so that they can be folded.
Mix mayonnaise with pesto. One tablespoon of mayonnaise is served with a teaspoon of pesto. This is the amount needed for one piadina. Of course this is approximate and you adjust the measures to your taste. Add salt to the chicken and fry it on a Teflon or grill pan in a little oil, then cut it into thin pieces. Wash the salad and cut it into strips and the tomato into thin slices. Coat the piadina halfway with mayonnaise and pesto sauce, spread one tablespoon of sour cream over it, arrange the meat, grated cheese, salad and finally the tomato. Fold the piadina and bake it on a Teflon pan first on one side and then on the other side to bake finely. It can also be baked in the oven, but I like this variant much more. Cut the baked piadina into three parts and serve immediately

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