• 4 Tablespoons Red Pesto
• 1/2 teaspoon finely shredded lime peel or lemon peel
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium zucchini, cut lengthwise into thin slices
• 3 tablespoons Balsamic glaze
• 3 tablespoons Worcestershire sauce for chicken
• 1 ball fresh Burrata
• 1 teaspoon olive oil
• 4 boneless chicken breasts, pounded thin
• 4 Turano Gourmet Sandwich Rolls
• 8 -12 pieces fresh basil

① Brush zucchini slices with 1 tablespoon of the Worcestershire sauce and the olive oil; set aside. Brush all sides of the chicken with the remaining 2 tablespoons of Worcestershire sauce. Season with salt and pepper.
② Preheat grill and reduce heat to medium. Place chicken on the grill. Cover and grill for 12 to 15 minutes, until the thickest part is 165°F, turning once halfway through grilling.
③ Add zucchini slices to the grill for the last 6 minutes of grilling time, turning once and grilling until zucchini slices are softened and lightly browned.
④ To serve, spread red pesto on the bottom roll, add basil, and grilled chicken breast. Brush the chicken with balsamic glaze and add the burrata and grilled zucchini, then brush it with the remaining balsamic glaze. Place the top of the roll and enjoy!