- 1/4 cup packed fresh basil leaves
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons grated Romano cheese
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 skinless, boneless chicken breast halves
- 2 tablespoons creamy Caesar salad dressing
- 6 (1/4 inch thick) slices Italian bread with sesame seeds (also known as Scali)
- 1/2 cup shredded iceberg lettuce
- 2 thin slices smoked mozzarella
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Place basil, oil, garlic, Romano cheese, oregano, and pepper into a blender. Blend on high until smooth, adding additional oil if necessary, about 30 seconds.
- Grill chicken until juices run clear, about 5 minutes per side. Do not turn off grill.
- Spoon 1 tablespoon of Caesar dressing onto 2 slices of bread. Top each with lettuce, and an additional slice of bread. Spread the second slice of bread thickly with the pesto. Top each sandwich with a cooked chicken breast, a slice of smoked mozzarella, and the remaining bread.
- Grill sandwiches until the cheese is melted, and the bread is toasted, about 3 minutes per side.