1.) If using frozen garlic bread. Preheat oven to package directions and cook. Remove about 4 minutes early because the bread will be returned to oven to finish cooking after the chicken is added.

2.) Dice your onion and saute in 2 tablespoons of olive oil. When the onion is a light golden brown, add your garlic and cook for one more minute. Toss in your cooked chicken and heat through.

3.) Remove from the stove, add pesto tossing well to coat. Add salt and pepper to taste.

4.) If using French bread, slice it horizontally (Lengthwise) Dress with mayonnaise, salad dressing or sub dressing. If using garlic bread, no dressings needed.

5.) Add the chicken, pesto onion mixture on bottom slice. Layer sliced tomatoes and fresh mozzarella cheese. Sprinkle Parmesan cheese on top slice of bread. Lay the top layer of bread on a baking tray next to the bottom piece that has been layered with chicken, tomatoes and cheese. Place in oven and bake at 400 degrees until mozzarella melts. (about 10 minutes) Watch the top slice as it may get too brown. Remove it, if it is crisping too quickly.

Alternatively, if you would prefer a softer bread, put the parmesan on the bottom piece of bread before the chicken. Assemble as instructed, including the top piece of bread. Wrap in aluminum foil and bake at 350 for 20 minutes.