Tuscan-Style Grilled Chicken Sandwich Recipe - Cooking Index
Tuscan-Style Grilled Chicken Sandwich Recipe - Cooking Index
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.
Type: Chicken, Poultry| 1/4 cup | 59ml | Mayonnaise |
| 4 teaspoons | 20ml | Prepared pesto |
| 2 | 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 | Fresh mozzarella - (thin slices) | |
| 2 | Canned artichoke hearts - drained, sliced thin | |
| 1 | Plum tomato - thinly sliced | |
| 1 cup | 110g / 3.9oz | 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.
Source:
Bon Appetit, September 2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.