GRILLED CHICKEN DI PARMA PANINI

In Entrees, Pork, Poultry by Robert Irvine

Time: 20 minutes
Yeilds: 4 each

Ingredients

1/2 cup Basil Pesto – Good quality brand or home made.
8 each Sliced Provolone Cheese
4 each 8oz. Grilled Chicken Breast, Sliced
8 each Thin Sliced Prosciutto Ham
2 cups Julienne Roasted Red Peppers
1 each Thin Sliced Red Onion
1.5 cups Artichoke Hearts, Chopped
4 each 6″ Italian Ciabatta Rolls
2 oz. Grapeseed Oil

Method

Cut the ciabatta rolls in half lengthwise. Spread the pesto on both sides of the ciabatta rolls. Next, place 1 slice of provolone cheese on each of the bottom halves of the rolls. Next, place the sliced grilled chicken on top of the cheese, followed by 1 slice of prosciutto ham, roasted red peppers, red onions, artichokes and another slice of provolone cheese. Top the sandwich with the top half of the ciabatta roll.

To cook, pre heat a large sauté pan over medium heat. Brush the top of each ciabatta sandwich lightly with grapeseed oil and carefully place two sandwiches top side down into the heated pan. Brush each sandwich on the bottom side lightly with grapeseed oil, as well. Press the sandwiches with a spatula as they are cooking. Carefully turn the sandwiches over and continue to cook, pressing them with the spatula again until golden brownand cheese has melted. Repeat again with the other 2 sandwiches. Cut sandwiches in half and serve.