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Saturday, March 16, 2013

Caprese Chicken Panini

In my opinion, you just CAN'T go wrong when it comes to fresh mozzarella and tomato!  I could eat it for breakfast, lunch, AND dinner!  I have made this panini before without the chicken, and it is still a favorite of mine!  This is the first time I tried adding a little mayo to my pesto...it was great, but also okay if you leave it out of course!  
Mmmm...wish I still had some of this left!

Ingredients:
Panini:
4 Grilled Boneless Chicken Breasts
4 Ciabatta Rolls 
Fresh Mozzarella - 4 slices (about 1/2 inch thick)
1 large tomato - sliced
roasted red peppers - about 1 cup sliced
balsamic vinegar - for drizzling

Pesto Aioli:
1 cup of packed basil leaves
1 tbsp. of toasted pine nuts
1 garlic clove
1 tsp of lemon juice
1 tbsp. of extra virgin olive oil
1/2 cup of light mayo

Directions:
1.  Prepare Pesto Aioli by pulsing all ingredients in a food processor until smooth (add extra olive oil if needed).
2.  Spread aioli on each side of the ciabatta.  On bottom slice of ciabatta assemble panini with chicken, a slice of mozzarella, a slice of tomato, and some roasted red pepper.  Drizzle with a little balsamic vinegar, then top with other side of the ciabatta.
3.  Cook the panini on a panini press until golden brown, and cheese inside just starts to melt.  

***I added a slice of prosciutto to hubby's...he LOVED it!  

5 comments:

  1. Agreed with you- I could eat mozzarella and tomato any time and all the time! This looks good!

    ReplyDelete
  2. ohh soo yummy, i just need a presser!

    ReplyDelete
  3. yuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm *gurgling tummy*

    ReplyDelete

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