Ingredients

The following ingredients have 4 Servings
  • 4 boneless and skinless chicken breast halves (about 4 ounces each)
  • Salt and pepper
  • Olive oil, for drizzling
  • 4 sandwich rolls, sliced in half horizontally
  • ¼ cup prepared pesto
  • ¼ cup mayonnaise
  • 8 large basil leaves
  • 2 plum tomatoes or 1 large tomato, sliced
  • 4 slices fresh mozzarella (from an 8 oz ball of mozzarella)

Instruction

  • Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and pepper, drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. When the chicken has cooled slightly, slice into strips.
  • In a small bowl, stir together pesto and mayonnaise.
  • Toast the sandwich rolls. Spread 1 tablespoon of pesto mayonnaise on the inside of the top and bottom of each roll. 
  • On the bottom half of the roll, place a layer of chicken and a slice of mozzarella. Place the bottom rolls with the chicken and cheese under the broiler for a few minutes, just until the cheese melts. 
  • Add a slice of tomato and a couple of basil leaves on top of the melted cheese. Top with the remaining half of the roll, pesto mayonnaise-side down.