Ingredients
1
focaccia bread (2 inches thick), cut into fourths
1/2
cup basil pesto
1
cup cubed cooked chicken breast
1/2
cup chopped red bell pepper
2
tablespoons finely chopped red onion
4
slices (1 oz each) provolone cheese
Preparation
Heat closed contact grill 3 to 5 minutes.
Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.
