2 tablespoons balsamic vinaigrette
1/2 loaf focaccia bread, cut horizontally to create a top and bottom
1 cup loosely packed mixed salad green
3 -4 slices vine-ripened tomatoes, 1/4-inch thick
3 -4 slices red onions, 1/4-inch thick
3 ounces boneless skinless chicken breasts, grilled and sliced thinly on the bias
1 tablespoon mayonnaise
1 tablespoon basil pesto
Spread vinaigrette in a thin layer over the bottom slice of focaccia.
On top of the vinaigrette, layer greens, tomato, onion and chicken.
Stir together mayonnaise and pesto; spread on the top slice of focaccia.
Close the sandwich and serve.
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