"Mediterranean" Chicken Sandwich Byron Talbott

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KITCHEN EQUIPMENT:
Microplane: http://amzn.to/1gLcQM6
Induction Stove Top: http://amzn.to/1kZnP7f
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO
Glass Bowls: http://amzn.to/1GmvN2U
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
Squeeze Bottles: http://amzn.to/1KxaRZX

INGREDIENTS:
2 chicken Breasts
2 tsp chopped rosemary
1/2 lemon, zested (reserve juice for baby spinach)
4-5 vine ripe tomatoes
1 avocado
1/4 of a red onion
1-2 handfuls of baby spinach
olive oil, salt, and pepper to taste
sliced rustic sourdough bread

-Pesto "Dijonnaise"
1/2 cup basil
3 tbsp almonds
4-5 tbsp olive oil
2 tbsp parmesan cheese
2 tbsp mayonaise
1 tbsp dijon mustard
salt to taste