Tuscan Chicken Sandwich

This is a “backyard” variation on one of the most popular sandwiches I designed for Cheffie’s Café. Hope you enjoy it as much as our customers do!

Vegetable oil, for the grates

1/2 cup mayonnaise

2 tablespoons prepared pesto

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 ciabatta rolls

4 thin slices fresh mozzarella

1/2 cup thinly sliced roasted red bell peppers

1/4 cup thinly sliced red onions

1 cup fresh baby spinach

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl whisk together the mayonnaise and the pesto. Refrigerate until ready to serve.

Lightly brush the chicken breasts with the olive oil and generously season with the salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. About 1 minute before the chicken is done, place the rolls, cut-side down, on the grill and cook until lightly toasted.

To serve, spread the pesto mayonnaise on the top and bottom of each roll. Place the chicken on the bread and garnish with mozzarella, peppers, onions, and spinach.

Serves 4.

Cooking Tip: This sandwich is a great way to use leftover grilled chicken.