Wednesday, March 19, 2014

Chicken, Pesto, and Mozzarella Paninis

So now that I have my fresh pesto made (see yesterday's easy recipe!), I'm ready to make these delicious Chicken, Pesto, and Mozzarella Paninis.

I recommend getting yourself a Panini press.  There are a lot of affordable options out there, and they take your sandwich skills up a notch - Panini is so much fancier then toasted, right?  I use the Cuisinart Griddler Panini and Sandwich Press.  However, if you don't have a panini press - don't despair! These would be just as delicious with the bread toasted in a toaster.

Chicken, Pesto and Mozzarella Panini
Grilled or baked (organic!) chicken*
Fresh Basil Pesto
8 oz ball of mozzarella
fresh Italian bread
sliced tomato (optional)

1.) Slice your grilled or baked chicken into thin slices.
2.) Slice mozzarella ball into thin slices.
3.) Assemble sandwich: Spread fresh pesto on 2 pieces of Italian crusty bread.
Layer on sliced chicken, mozzarella, tomato, and arugula.
4.) Place in panini press and lower top.
5.) Periodically check on sandwich....remove sandwich when cheese is melted and 
grill lines look dark, but not burned.

*Easy baked chicken:
Season 2 breasts with garlic salt and tony chachere's seasoning.
Pre-heat oven to 375 degrees.
Cover chicken with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes.

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