A quick and easy chicken panini with sundried tomatoes and a basil pesto mayo. All the amounts of the sauce and spreads are approximate and should be done to your personal taste. If you don’t have a panini press, use a grill pan and weigh the sandwich down with a heavy skillet – flip halfway through (or just cook like a grilled cheese).
Author: Gravel & Dine
Recipe type: Sandwiches, Burgers, & Wraps
Serves: 2
Ingredients
2 boneless skinless chicken breasts, pounded thin and even
Penzey’s mural of flavor
¼ c mayo (I use Hellman’s light)
2 T pesto
4 slices sourdough bread
Olive oil
4 T sundried tomato pesto, or finely chopped sundried tomatoes
2 slices provolone cheese
Instructions
Preheat your grill or a grill pan over medium-high heat. Season chicken with mural of flavor. Cook chicken for 3 minutes per side or until 165 degrees. Set aside.
Preheat panini press to medium-high.
Mix mayo and pesto.
Brush one side of each slice of bread with olive oil.
On the non-oiled side of the bread, spread pesto-mayo on 2 slices, and sundried tomato pesto on the other. Top with chicken – trim if needed to fit. Top with provolone cheese. Close sandwiches.
Put chicken on panini press and cook for approximately 5 minutes until golden and cheese is melted.
Remove from panini press, slice in half and enjoy.
Recipe by Gravel & Dine at https://gravelanddine.com/sundried-tomato-pesto-panini/