2 tablespoons balsamic vinaigrette
1/2 loaf focaccia bread cut horizontally to create a top and bottom (head over to Panera and pick a couple rounds from their bakery)
1 cup loosely packed mixed salad greens
304 slices vine-ripened tomatoes, 1/4 - inch thick
3-4 slices of red onion, 1/4 -inch thick
3 ounces boneless skinless chicken breasts, grilled and sliced thinly on the bias
1 tablespoon mayonnaise
1 tablespoon of basil pesto
1. Spread vinaigrette in a thin layer over the bottom slice of focaccia.
2. On top of the vinaigrette, layer greens, tomato, onion, and chicken.
3. Stir together mayo and pesto; spread on the top slice of focaccia.
4. Close sandwich and serve with a pickle spear.