To jump in the mouth....and then some!!!

I am so in the mood for something a little different...I know it's Lamb season but I am not sure the pricers at the local markets are in the know, regardless..... I am down for some yummy Italiano!!! I have been craving Saltimbocca.  Saltimbocca is a mediterainian dish..typically made with pulverized veal (scallopini style), prosciutto, marsala, sage and served over pasta in a thick butter wine sauce.. Now besides the fact that veal isn't at it's cheapest right now...the weather is also amazing and beautiful and sunny!! So I really don't want a  heavy hot dish, I just want the flavors... I was playing around with the ingredients and came up with a grilled Chicken Saltimbocca Sandwich on ciabatta bread brushed with a sage butter , topped with artichokes and rosemary ham with a  marsala mayo!!!
 This is easy unexpected and inexpensive!!! You can literally feed 6 people for just over 10 bucks!!! Have your friends bring over a nice bottle of  Pino gricio and maybe some italian flavored chips (lays makes a nice Tuscany inspired potato chip)then fire up the grill and you are good to go!!This would also pair well with a firey roasted red pepper soup.
The word Saltimbocca translates to "to jump in the mouth" I hope my original play on the dish has the same effect!
Grilled Saltimbocca Sandwiches                                      1/4 cup fresh sage diced fine
3 chicken breasts sliced in half length wise                        1 stick of butter melted
6 slices rosemary Ham (sliced)                                             1/2 cup mayo
1 loaf Ciabatta bread(sliced length wise)                            1/2cup marsala wine( reserve 1tbsp)
sea salt fresh pepper to taste                                             1cup artichokes cut in half
garlic salt onion powder and olive oil to coat the chicken                     

 Add fresh sage to melted butter.Slice the bread legnth wise and spread sage butter all over. Grill face/butter side down until grill marks appear. Set aside. Lightly coat the 6 chicken cutlets with garlic salt olive oil and onion powder. Place on grill.
In sauce pan add marsala and remaining sage butter. Add the artichokes cook 2 minutesadd the sliced up rosemary ham and remove from heat. In bowl add 1tbsp of the marsala to 1/2 cup mayo. Grab a big platter...cut the bread to make 6 sandwiches... when chicken is cooked (white all the way through) spread mayo on each sandwhich and then layer chicken  top with artichokes and ham mixture. Serve with a nice glass of white wine...Belisimo!
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Quick Fire Roasted Red Pepper Soup
3 red bell peppers (roasted and chared over open flame)then pureed
1 can chicken broth                                                       
1/2 cup white wine
1 tbsp butter
1 bay leaf sea salt and fresh pepper to taste
Combine all ingredients in soup pan and bring to boil then simmer and serve.