Chicken Paninis

By Addie

“To make a nicely toasted and pressed panini sandwich, Grandma would place a brick wrapped in foil on top of the sandwich on the grill. ”

Ingredients

• 4 boneless, skinless chicken breast halves (about 5 ounces each)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 2 1/2 tablespoons basil pesto
• 8 thick slices Italian bread or focaccia
• 4 teaspoons chopped drained oil-packed sun-dried tomatoes
• 8 slices (3/4-ounce each) mozzarella cheese

Preparation

Step 1

Sprinkle the chicken breast halves evenly with the salt, garlic powder and pepper. Heat the oil in a medium nonstick grill pan over medium heat. Add the chicken. Cook until the chicken is cooked through, about 6 minutes on each side.


Meanwhile, combine the mayonnaise and pesto in a small bowl. Mix well. Divide the mayonnaise mixture evenly among the bread slices. Top each of 4 bread slices with 1 tsp. tomatoes. Top each of the remaining bread slices with 2 mozzarella slices.


Place 1 cooked chicken breast half on each slice of tomato-topped bread. Top each with the cheese- topped slices.


Place 2 sandwiches in the grill pan. Weigh down the sandwiches with a heavy object, such as a small brick wrapped in aluminum foil. Cook until the sandwiches are golden, about 1 minute on each side. Repeat with the remaining sandwiches. Serve warm.
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Grandma's Secret Tip

Sun-dried tomatoes can be purchased in packets (often pre-chopped in diced, julienned or chunk form) or in jars of olive oil. The oil-packed tomatoes are best for sandwiches.