If I were to pinpoint one thing that made this such an awesome sandwich, I'd have to say it's the pesto mayonnaise. It worked so well with the rest of the flavors and tied them all together in a way that was just absolutely perfect. We will be having these sandwiches again soon, and we will be having them on a regular basis FOR THE REST OF OUR LIVES. If I could reach through your computer screens and force you to try them, I would. But since I can't, I'll just assure you that if you do try them, I know you'll love them just as much as we did. We ate ours with a side of zucchini cakes, which were a quick and tasty accompaniment.
Tuscan-Style Grilled Chicken Sandwiches
1/4 cup mayonnaise
4 teaspoons prepared pesto
2 4x4-inch squares focaccia or ciabatta (I used a sweet Italian loaf, cut in half and sliced sub-style, and grilled)
2 skinless boneless chicken breast halves
4 thin slices fresh mozzarella (I used 6 thick slices, 3 per sandwich. I love my fresh mozzarella!)
2 canned artichoke hearts, drained, thinly sliced
1 plum tomato, thinly sliced
1 cup mixed baby greens (omitted)
1. Prepare grill (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend.
2. 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 (I did this with Joe's sandwich, but I kept mine whole, which I would recommend because it keeps the juices in).
3. Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, and tomato onto bottom halves. Top with bread tops.