Grilled Chicken Sandwiches with Pesto and Apples
Yield: 4 servings

1/2 cup pesto
4 boneless, skinless chicken breast halves
4 rectangles focaccia bread, sliced in half horizontally
Mayonnaise and stoneground mustard
1 cup baby spinach
2 apples, thinly sliced

Preheat the grill (charcoal, gas or stovetop) to medium heat.

Place each chicken breast between sheets of waxed paper. Pound each to 1/2-inch. Brush with olive oil and sprinkle with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

brush the bread with olive oil and grill until lightly browned, about 1 minute per side. Spread each half of bread with the mayonaise and mustard. Top each with sliced apples, spinach and a chicken breast. Drizzle with pesto and serve.

©2006 Copyright Alison Anton - All rights reserved.