add in a jar the water, the salt and stir it
brine the chicken breast
put it in the fridge for 30 minutes
spread a little bit of olive oil on the chicken breasts
season the chicken, on all sides, with salt and freshly cracked black pepper
have your grill running on all burners, medium heat
grill the chicken until internal temperature reaches 69℃ - 156℉
cover them and let them rest
cut the bread an apply the compound butter on both sides
in a big pan add the bread with the compound butter facing down and toast them
flip them over and toast them
cut the chicken in thin slices
assemble the sandwich by adding a layer of pesto
add the thinly sliced tomato
add the chicken
add the fresh mozzarella
add the fresh basil
ready to serve