THE DOMINIQUE

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Gorgonzola, Parmesan, grilled chicken breast, and arugula smothered in walnut pesto.
• 1 cup walnut halves or pieces, toasted
• 1 clove garlic
• 1/4 cup Wisconsin Parmesan cheese, grated
• 8 ounces arugula
• 1/2 cup extra virgin olive oil
• Salt and pepper
• 4 boneless, skinless chicken breasts
• 6 tablespoons butter, at room temperature
• 8 slices of ciabatta bread
• 1 cup dried cranberries
• 8 ounces Wisconsin Gorgonzola cheese

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

Make pesto:

Place walnuts, garlic, Parmesan, and arugula in beaker of food processor or blender; pulse to chop. Drizzle in olive oil with machine running. Season with salt and pepper. (Pesto can be refrigerated for a day, or frozen.)

Heat grill over medium-high heat.

Season chicken breasts with salt and pepper. Grill for about 5 minutes per side. Reserve on plate.

Heat large sauté pan over medium heat.

Butter one side of each ciabatta slice.

Place 4 slices, butter-side down in pan and top each with 1 tablespoon pesto, 1/4 cup dried cranberries, chicken breast, and 2 ounces Gorgonzola.

Top each with another tablespoon of pesto and ciabatta slice, butter-side up.

Grill to golden on both sides, turning sandwiches once.