The Mikey Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound to an even thickness ~3/4 inch. Pat dry with paper towels.

Make a simple marinade: in a bowl combine 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the chicken and turn to coat. Let sit 10–15 minutes at room temperature or up to 1 hour in the refrigerator.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Grill the chicken 4–6 minutes per side depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken and let rest 5 minutes, then slice each breast into 2 pieces (to make 2 sandwiches) or slice thinly for easier assembly.

While chicken rests, roughly chop the drained sun-dried tomatoes into bite-sized pieces (if not already chopped).

Slice brioche buns and spread softened butter on cut sides. Toast buttered sides on the grill or in a skillet until golden and warmed, about 1–2 minutes.

Assemble sandwiches: spread 1.5–2 tablespoons of house pesto (see next section) on the bottom bun. Place sliced grilled chicken on top, distribute chopped sun-dried tomatoes evenly over the chicken, then top with two slices of provolone. If you prefer the cheese melted, place assembled open sandwiches under a broiler or on the hot grill for 30–60 seconds until cheese softens. Close with top bun and serve immediately.

In a food processor, combine 2 cups packed fresh basil, 1/2 cup grated Parmesan, 1/4 cup toasted pine nuts, and 2 garlic cloves. Pulse until coarsely chopped.

With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture becomes a smooth, slightly loose paste. Stop and scrape down the sides as needed.

Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse a few more times, taste, and adjust seasoning. If pesto is too thick, add up to 1–2 tablespoons more olive oil or a teaspoon of warm water to reach spreadable consistency.

Spoon about 1.5–2 tablespoons of pesto onto each sandwich (reserve extra in a jar refrigerated up to 5 days).