Grilled Rosemary Chicken Sandwich from California Pizza Kitchen

In a mixing bowl, make the marinade by stirring together the Chablis, soy and Worcestershire sauces, garlic, pepper, and bay leaf. Set aside.

When grill is hot, lightly brush each chicken breast with olive oil. Put into marinade and leave for one minute.

Grill 5-6 minutes, then turn breasts. Top grilled side with salt and fresh rosemary and continue grilling until done, about 5-6 more minutes, depending on thickness. Remove from grill and set aside.

Cut focaccia bread in half and heat in oven at 450 until lightly browned or grill the two halves with butter like toast on a stove top grill. Coat bread with honey Dijon mustard, lettuce, and tomato. Slice chicken breasts and fan out across focaccia, topping with remaining slice.

NOTE: I found this in the cookbook from California Pizza Kitchen. I bought focaccia bread at Publix and it was sort of like the Bobboli Pizza Dough. I cut it into fourths, then the fourth in half, put butter on it and toasted it under the broiler. I bought Jack Daniels Honey Dijon rather than make the recipe they use there. Figured if I wanted theirs, I could always go eat there! It was an easy sandwich to fix and quite tasty!