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Place basil leaves, mayonnaise, salt and pepper in a blender or food processor. Blend until smooth and vibrant green.
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Using a round cutter or sharp knife, cut focaccia to make small buns and split in half.
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Place prepared chicken patties on a medium hot grill, cook 2-3 minutes and flip, then cook until internal temperature reaches 165 F (another 3-4 minutes).
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Top with Provolone to melt, remove and keep warm. Toast the mini focaccia buns on the grill.