Lisa Harp, Valdosta Today Food Contributor:

We had the opportunity to travel over Christmas and as we were browsing at a kitchen supply store, my son Foley brought over a cookbook he wanted me to purchase. It was full of Panini recipes.

We like the sandwiches, most times just regular fare with pressed bread and melted goodie. However, there are a myriad of ideas using this press and I came across one in one of my go-to blogs that I wanted to share (Candid Gourmet)

Grilled Chicken Pesto Panini is an ultimate lunch sandwich and is similar to the Chicken Caesar Sandwiches I make for the family and friends. Here, we use ciabatta bread stuffed with grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it’s pressed until perfectly crispy and the cheese is melted and bubbly.

This blog provides great photos, too, so I hope you’ll take a look and give it a try.

Grilled Chicken Pesto Panini

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min

Ingredients

For the grilled chicken

• 1 pound chicken breast cutlets
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes

For the panini

• 1 pound mini tomatoes on the vine
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 ciabatta rolls, split
• 8 slices mozzarella cheese

For the pesto

• 2 cups fresh basil leaves
• 2 garlic cloves
• ¼ cup grated parmesan cheese
• ¼ cup pine nuts
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon fresh lemon juice
• ¼ to ⅓ cup olive oil

For the avocado aioli

• 1 large egg yolk
• 2 garlic cloves
• 2 teaspoons fresh lemon juice
• ½ teaspoon dijon mustard
• 1 avocado, peeled and pitted
• ¼ cup olive oil
• 3 tablespoons vegetable oil
• pinch of salt
• few grinds of black pepper

Instructions

Preheat oven to 375°F.

Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.

Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.

To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.

To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.

To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!

Photos and recipe courtesy Candid Appetite

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Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003.  She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at www.yourplatdujour.com.