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• 1 cup mayonnaise
  
• 1/2 cup Classico Creations Pesto
  
• Four 4-inch squares focaccia
  
• 4 skinless boneless chicken breast halves
  
• Olive oil
  
• Salt and pepper to taste
  
• 8 slices fresh mozzarella
  
• 4 canned artichoke hearts, drained and thinly sliced
  
• 2 plum tomatoes, thinly sliced
  
• 2 cups mixed field greens

Heat grill to medium-high heat.

Combine mayonnaise and pesto in a small bowl; whisk to blend. Cut bread horizontally in half.

Brush chicken lightly with olive oil; season to taste 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 slices.

Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato and greens onto bottom halves. Top with bread tops. Serves 4.

Developed for H.J. Heinz Co. by Rania Harris

Thursday, September 26, 2002