Pesto Chicken Panini
- 1 (16-ounce) package chicken tenders, rinsed and patted dry
- 1/2 cup prepared pesto
- 1/2 cup mayonnaise
- 1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
- 4 slices pre-sliced mozzarella
- 1 cup baby arugula or spinach, rinsed and patted dry
- 2 tomatoes, sliced
- 15 fresh basil leaves
- In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
- In a small bowl, stir together 1/4 cup pesto and mayonnaise.
- Spread mixture on both sides of ciabatta; set aside.
- Preheat an oiled grill pan over medium-high heat.
- Grill chicken tenders 5 minutes per side.
- Remove and let rest for 5 minutes.
- Turn the heat down to medium and re-oil the grill pan.
- Place cheese on both halves of bread.
- Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece.
- Top with top half of bread.
- Place onto the grill pan and place a heavy pan on top of the sandwich.
- Grill for 3 minutes per side or until cheese starts to melt.
- Cut into 4 portions and serve.
chicken tenders, pesto, mayonnaise, bread, mozzarella, baby arugula, tomatoes, basil
Taken from www.foodnetwork.com/recipes/sandra-lee/pesto-chicken-panini-recipe.html (may not work)