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Gravel & Dine

Sundried Tomato & Pesto Panini

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).
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: &amp, Burgers, Sandwiches, Wraps
Ingredients Method

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

Method
 

  1. 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.
  2. Preheat panini press to medium-high.
  3. Mix mayo and pesto.
  4. Brush one side of each slice of bread with olive oil.
  5. 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.
  6. Put chicken on panini press and cook for approximately 5 minutes until golden and cheese is melted.
  7. Remove from panini press, slice in half and enjoy.