Ingredients Weight Measure
Focaccia bread
Basil pesto sauce 1 oz.
Grilled chicken breast 3 oz.
Fresh tomato, raw medium sized 2 slices
Spinach, raw 2 leaves
Blended olive oil with TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp. of each
Provolone cheese 1.5 oz.


  1. Split focaccia portion sandwich style. Turn cut sides down on bench.
  2. Spread both pieces of focaccia with entire portion of pesto.
  3. Split Provolone portion in two. Place 1/2 on 1 piece of focaccia, set remainder aside.
  4. Lay tomato slices on top of provolone.
  5. Slice one cooked chicken breast on the bias. Arrange slices on top of tomato, not past edges of focaccia, but covering as much as possible.
  6. Lay fresh spinach leaves on top of chicken.
  7. Lay remaining Provolone on top of spinach.
  8. Top with remaining focaccia half. Press down semi gently to set layers. Wrap and set aside.
  9. Prior to grilling unwrap and brush outside lightly with olive oil and TABASCO® brand Green Jalapeño Pepper Sauce

Yield: 1 sandwich