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Tuscan-Style Grilled Chicken Sandwich


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  • 1/4 cup mayonnaise
  • 4 teaspoons prepared pesto
  • 2 squares focaccia or ciabatta - (4" by 4") (Italian flatbread available at many bakeries and supermarkets)
  • 2 boneless skinless chicken breast halves
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 slices fresh mozzarella - (thin slices)
  • 2 canned artichoke hearts drained, sliced thin
  • 1 plum tomato thinly sliced
  • 1 cup mixed baby greens


Servings 2


Step 1

Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper.

Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices.

Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.

This recipe yields 2 servings.

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