¼
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
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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