Grilled Chicken on Baguette with Ricotta and Artichoke Mayo


  • 9 oz. GalbaniĀ® Ricotta
  • 12 oz. GalbaniĀ® Fresh Mozzarella, sliced
  • 1 lb. boneless chicken breast
  • 8 oz. artichoke hearts, drained
  • 1 cup mayonnaise
  • 1 tsp. red pepper, crushed
  • baguette or French bread
  • 2 red pepper
  • 1/2 lb. colossal green olives, pitted
  • salt and pepper, to taste


  • Cook chicken on grill or stove top.
  • Puree artichokes.
  • In a bowl, mix ricotta, mayo, artichokes and crushed red pepper. Salt and pepper to taste.
  • Cut baguette or French bread in half, spread with ricotta mayo and layer chicken, red peppers, olives and fresh mozzarella.
  • Cut and serve.