I feel strongly that this sandwich is restaurant-worthy. I loved it! I already have this down on next week's menu. Plus, you have options, and although my terribly indecisive nature makes options a bad thing for me, I like to provide them to others. Observe. You can use a panini grill, a grill pan, or a good skillet. You can use ciabatta bread, deli rolls, sourdough bread, or regular sliced bread. You can add arugula, basil leaves, or spinach leaves. The possibilities are endless! Next week, I think I'll put sun-dried tomatoes on mine. This was so, so good.
I adapted the recipe from Sandra Lee. The recipe I'm putting up is how we made it, which was enough for two sandwiches. You will definitely like this sandwich.
Pesto Basil Panini Sandwich
2 chicken breasts, cut into strips
1/4 cup + 2 Tbsp pesto
2 Tbsp mayonaisse
2 deli rolls
Mozzarella cheese
1 tomato, sliced
In a plastic bag, combine chicken strips and 1/4 cup pesto. Marinate in refrigerator for at least 15 minutes (I marinaded mine for a few hours). In a small bowl, combine the 2 tablespoons each of pesto and mayo. Spread the pesto-mayo mixture on both sides of the deli rolls, and set aside.
Spray a grill pan with cooking spray, and place over medium heat. Grill chicken strips for 5 minutes per side; remove and let rest for 5 minutes. Re-spray the pan, and lower heat to medium.
On the bottom half of the deli roll, place cheese, chicken strips, tomato, a bit more cheese, and the top of the roll. Place sandwich on the grill pan, and place another heavy pan on top of the sandwich. Grill for three minutes per side or until cheese starts to melt.
NOMNOMNOMNOMNOMNOM.
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