- 1/4 cup mayonnaise
- 4 teaspoons prepared pesto
- 2 4×4-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
- 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.
- An Italian flatbread available at many bakeries and supermarkets.