SUNDRIED TOMATO & CHICKEN PANINI

By irislevy

Ingredients

• 1 8 oz. bottle creamy parmesan peppercorn salad dressing
• 1 4 oz. jar sundried tomato pesto
• 1 Tbsp. olive oil
• Salad greens
• 4 boneless, skinless chicken breasts
• 4 large crusty Italian sandwich loaves, sliced lengthwise
• 1 red onion, sliced
• 8 oz. Sorrento® Mozzarella, sliced

Details

Servings 4
Adapted from sorrentocheese.com

Preparation

Step 1

Preheat oven to 425 degrees F. Mix salad dressing and sundried tomato pesto and set aside. In nonstick skillet, heat olive oil and cook chicken breasts. Place split bread on baking sheet and spread each half with salad dressing mixture. Add layer of salad greens. Place one chicken breast on each sandwich, top with sliced onions and mozzarella cheese. Firmly press the top of the loaf on each sandwich. Bake for 10 minutes until cheese is melted.