Instructions: Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle 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-thick slices.

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

This recipe yields 2 servings.

Comments: Pat Christofolo runs the kitchen at this restaurant, located only a few minutes from downtown Phoenix. Shes particular about the way she puts this sandwich together: The mayo should touch both the chicken and greens, so each has its own bit of dressing.

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