Grilled Chicken, Bacon & Smoked Gouda Panini with Pesto Mayonnaise

• 2 slices Bacon
• 1/2 cups Mayonnaise
• 2 Tablespoons Homemade Or High-quality Store-bought Pesto
• 4 whole Ciabatta Rolls
• 2 whole Chicken Breast Halves, Cooked (we Grilled), Thinly Sliced
• 2 ounces, weight Smoked Gouda, Thinly Sliced
• 2 whole Medium Tomatoes, Sliced
• 16 leaves Spinach

1. Preheat a panini press or a grill pan set over medium-high heat.
2. If using a grill pan, wash and cover a brick in aluminum foil.
3. This can be placed on top of the sandwich to mimic a panini press.
4. In a large skillet, cook bacon until crispy.
5. Drain on a piece of paper towel.
6. In a medium bowl, stir together mayonnaise and pesto.
7. Cut ciabatta rolls in half horizontally.
8. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll.
9. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.
10. Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach.
11. Close the sandwich and place in a preheated panini maker or grill pan.
12. Cook until the bread is toasted and the cheese is starting to melt.
13. Cut in half and serve immediately.

bacon, mayonnaise, ciabatta rolls, chicken, gouda, tomatoes, spinach

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-bacon-smoked-gouda-panini-with-pesto-mayonnaise/ (may not work)