1 chicken breast, boneless, skinless, grilled
1 sandwich roll, toasted
4 slices provolone or mozzarella
1/4 c. mayonnaise
4 pieces artichoke hearts, quartered
2 Tbsp. roasted red peppers, diced
2 Tbsp. pesto sauce
1/2 c. mixed baby greens
salt and pepper to taste
Begin by grilling the chicken and finishing it in a 350 degree oven for 8 minutes or until done. While the chicken is cooking, toast the sandwich roll with a little oil or butter and reserve. Slice the artichokes into quarters and dice the peppers. Toss these in the pesto sauce and reserve. As the chicken gets close to being cooked through, top with your cheese and place on the roll. Spread the mayo on the top side and top with the greens and pesto veggie mix. Assemble the top bun and enjoy!
This recipe is terrific with a ciabatta roll or another crusty Italian-style bread.