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First thing you want to do is make your aioli.
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To make the aioli take the mayonnaise and arugula pesto and mix it together!
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Thats it folks!
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And now you have made arugula aioli and you just gave your tartine what it needs to be a tartine.
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A tartine is an open-faced sandwich with a fancy spread!
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Okay, set your aioli to the side and slice your bread.
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After you have your bread sliced, turn on the broiler in your oven and set it to high.
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Broil your slices of bread for about 4 to 5 minutes until they have started to toast and turn golden brown.
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Once they are browned, removed them from the oven and the pan and set to the side.
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While your bread is toasting, slice up your mozzarella cheese and your tomatoes.
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Top your toast with aioli.
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I always use the un-toasted side after they come out of the broiler, that way the bottom is already crisp when you lay it back on the baking sheet.
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Place a few pieces of the chicken on top of that.
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Then top that with some tomato slices and finally top that with a slice of fresh mozzarella.
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Pop your baking sheet with the tartines back in the broiler for another 3 to 5 minutes or until the cheese is melted.
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If you like the cheese browned then you can do that, too!
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That gives it a little crunch!
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Now the most important and crucial step: eat it!
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See the related blog post link for the step-by-step photos.
