• Cook the chicken thighs. It can be done on the grill, or in the oven or in an air fryer (my prefered method.) Season the chicken with salt pepper and garlic - nothing fancy. Cook until they reach 165, slice and then set aside
• Make a garlic aioli spread by combining 1/4 cup of mayo with a 2 tbsp of olive oil and 1 tablespoon of minced garlic. Add 1/2 tsp of black pepper and 1/2 tsp of kosher salt. Mix together well, and set aside.

Build the sandwich

• Apply garlic aioli to one slice of bread
• Add a layer of Roma tomato slices
• Add a layer of sliced chicken
• Add a layer of fresh mozzarella slices. The original recipe recommends that these slices get a bit of "pre-warm" with a torch. Instead, I chose to put the mozzeralla in the microwave for 45 seconds, mostly because I didn't want to catch my house on fire.
• Put pesto on the interior side of the top layer of the sandwich.
• Apply butter to the very top of the sandwich. This will be going on the pan first.

Cook the sandwich

• Heat a non-stick pan or griddle to medium heat
• Sprinkle some shredded mozzarella in the bottom.
• Place some very thin slices of cherry tomatoes and a few basil leaves on top of the mozzarella.
• Place the sandwich in the pan, butter side down. Cook for 3-4 minutes until golden brown. While cooking, apply butter to the top, outside layer of the sandwhich.
• Remove the sandwich from the pan, and again place some very thin slices of cherry tomatoes in the pan with a few basil leaves on top of the mozzarella.
• Finish griddling the sandwich - cooking it for an additional 3-4 minutes
• Remove from the pan and serve