Bruschetta Chicken Sandwich with Balsamic Mayo and Pesto

Oh joy spring break is coming up quick . . . too bad I have a huge research paper to do over it! Then my handsome hubby will be flying down to AZ for a week for work so who knows if their will be any recipes coming out of my kitchen then. My little sister invited us over for St. Patricks day dinner Sunday so I need to figure out what to make! I always look forward to corned beef and cabbage each year and we have been eating it to celebrate St. Patricks day for as long as I can remember! I think Kiki, myself and her little Lala will be eating the cabbage since our husbands responded to our exciting news with revolted faces! I love cabbage! Crazies! They are missing out!When I was a kid we would wake up to green bread coming out of the oven! My mom always does awesome things for holidays and even though my fam is Danish and Welsh we still love getting our green on! I hope everyone else celebrates too! This sam will get you in the mood! It is loaded with good things and is nice and messy to eat . . . which makes for the best sandwiches! We enjoyed it!Bruschetta Chicken Sandwich with Balsamic Mayo and Pesto
Recipe by: Emily

4 Chicken breasts
2 Tomatoes, cored and diced
1/2 small Red Onion, diced
Provolone Cheese, sliced
1/2 cup Mayonnaise
2 Tbsp Basil, chopped (or 1 tsp dried basil)
2 Tbsp Balsamic Vinegar
1/4 cup Olive Oil
Pesto
Lettuce
8 slices crusty bread (I used roasted garlic, but any good bread will do!)
1/4 cup Parmesan Cheese, Shredded
Salt
Pepper
Sugar

1. Lightly brush chicken breasts with olive oil and sprinkle with salt and pepper. Bake in a 375 degree oven for 20-30 minutes, until cooked through and juices run clear. Allow to cool slightly while preparing the rest of the sandwich.
2. Mix the 1/2 cup mayo and two tablespoons balsamic vinegar together with a pinch of salt and pepper until creamy. Dice the tomatoes and onion, then mix together with the basil, two tablespoons olive oil, and salt and pepper. Set aside.
3. Toast the slices of bread in the oven or toaster until lightly browned. Spread 4 slices of bread with pesto (about 1 teaspoon each) and the other four slices of bread with balsamic mayo.
4. Top the pesto spread bread slices with a slice or two of provolone cheese. Slice the chicken breasts on a diagonal into thick slices then lay out a chicken breast on top of each pesto, provolone topped bread slice. Top chicken with crisp lettuce leaves and then scoop tomato onion mixture over the top. Sprinkle each sandwich with Parmesan cheese before topping off with the balsamic mayo spread slices. Grab a bib and lots of napkins and enjoy!