Grilled Chicken, Bacon & Smoked Gouda Panini with Pesto Mayonnaise

By Sarah-Lyn

You have heard of writer’s block, but have you ever heard of recipe blogger’s block? Well, let me assure you that it exists. There are times when I am simply too tired, rushed, or void of worthwhile ideas to think up a new recipe for dinner. When I’m feeling exceptionally lazy, out comes the George Foreman grill (the closest thing I have to a panini press) and any leftovers in the fridge are put to work.

Ingredients

• •2 slices Bacon
• •1/2 cups Mayonnaise
• •2 Tablespoons Homemade Or High-quality Store-bought Pesto
• •4 whole Ciabatta Rolls
• •2 whole Chicken Breast Halves, Cooked (we Grilled), Thinly Sliced
• •2 ounces, weight Smoked Gouda, Thinly Sliced
• •2 whole Medium Tomatoes, Sliced
• •16 leaves Spinach

Details

Servings 4
Adapted from thepioneerwoman.com

Preparation

Step 1

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.

In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.