A nice sandwich to make for a luncheon, a romantic picnic or outdoor family outing in nice weather; make ahead of time, refrigerate and serve later. Or serve hot aside soup or salad for a comfort food type of dinner during the cold winter months. I've used the George Foreman to grill the chicken and have grilled the sun-dried tomatoes atop the breast, along with dried oregano seasoning.

Ingredients

Filling
boneless skinless chicken breasts (about 1 lb)↗4
sun-dried tomatoes packed in oil↗4
sprigs fresh oregano↗8
salt and pepper
Dressing
mayonnaise↗1⁄4 cup
tomato paste↗2 teaspoons
fresh oregano↗1 teaspoon
chopped
pepper↗1⁄2 teaspoon
Extras
bacon↗8
cooked
large very ripe tomatoes↗2
sliced
romaine lettuce leaves↗4
focaccia bread↗4
4 to 6 inches square,cut in half horizontally to make a top/bottom for sandwich

Step-by-step instructions

1
Slice a"pocket" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
2
Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
3
Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
4
While chicken is grilling, combine ingredients for the dressing in a small bowl.
5
Remove chicken and cut into long, thin slices.
6
Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.

Source: food.com

Original recipe ↗

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