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

Instructions

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.