Summer Sandwich

1/4 cup mayonnaise
2 tablespoons pesto
1 loaf (12 oz.) focaccia bread, split
2 small boneless skinless chicken breast halves (1/2 lb.), grilled, sliced
4 Provolone cheese slices
3/4 cup roasted red peppers
1 jar (6 oz.) artichoke hearts, drained, thinly sliced
1 cup mesclun salad greens

Mix mayo and pesto until well blended; spread evenly onto cut sides of bread. Cover bottom half of bread with remaining ingredients and top half of bread. Cut into four wedges to serve. Makes 4 servings, one wedge each

Mesclun greens are a unique combination of salad greens consisting of mild leaf lettuce, bitter radicchio, escarole and curly endive, with hints of peppery arugula or watercress.