Tuscan-Style Grilled Chicken Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Pat Christofolo runs the kitchen at this restaurant, located only a few minutes from downtown Phoenix. She's particular about the way she puts this sandwich together: The mayo should touch both the chicken and greens, so each has its own bit of dressing. Ingredients:
1/4 cup mayonnaise |
4 teaspoons prepared pesto |
2 4x4-inch squares focaccia or ciabatta |
2 skinless boneless chicken breast halves |
olive oil |
4 thin slices fresh mozzarella |
2 canned artichoke hearts, drained, thinly sliced |
1 plum tomato, thinly sliced |
1 cup mixed baby greens |
Directions:
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.
2. Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.
3. * An Italian flatbread available at many bakeries and supermarkets.
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