Ingredients
1/2
cup basil pesto
1
tablespoon plus 1 teaspoon balsamic vinegar
6
focaccia breads, each cut horizontally in half
8
oz thinly sliced oven-roasted chicken breast (from deli)
1/3
cup sun-dried tomatoes in oil, drained and thinly sliced
4
oz sliced mozzarella cheese
Preparation
In small bowl, mix pesto and balsamic vinegar. Spread mixture on bottom half of each focaccia bread. Top with chicken, tomatoes and mozzarella.
Top each with other half of focaccia bread.
