Grilled chicken caprese sandwich with homemade pesto and garlic aioli

Coat the chicken breasts with a little olive oil and season with salt, pepper and garlic powder on both sides.

Grill on a hot oiled grill over medium high, turning a few times, every couple of minutes; pull at about 160F checked with a thermometer.

Pesto: blitz a couple cloves of garlic, a couple tablespoons of pine nuts and 1 cup fresh basil leaves in a food processor.

Add about a quarter cup grated Parmesan, a little pinch of red pepper flakes, salt and pepper; stream in about a quarter cup olive oil while it runs, stopping to scrape down the sides.

With about two minutes left on the chicken, spoon over a little dried basil and dried oregano mixed with olive oil, added late so the herbs do not burn.

Garlic aioli: mix a little mayo with garlic, a little olive oil, a little parsley and a pinch of salt and pepper.

Cut the chicken into relatively thin pieces.

On sourdough, spread garlic aioli to the edges, then tomatoes, the chicken and the cheese. Torch the cheese briefly until shiny; add a little salt and pepper and prosciutto.

Spread pesto on the top bread to the edges, close, and put a little butter on top.

Heat a pan; lay down a little shredded mozzarella, sliced baby tomatoes and basil leaves, set the sandwich face down on top and press; cook about 3 minutes, until brown.

Flip; repeat the mozzarella, tomatoes and basil on the pan and cook the other side. Cut and serve.