Magee's Chicken Pesto Panini

Yield: 8 sandwiches


8 – 6 oz.  Boneless, Skinless Chicken Breasts
16 slices  Sourdough Bread
¼ cup + 2 Tbsp.  Olive Oil
2 tsp.  Salt
2 tsp.  Black Pepper
2 tsp.  Italian Seasoning
8 oz.  Fontina Cheese
16 slices  Tomato
½ cup  Basil Pesto


1. Mix oil, salt, pepper, and Italian seasoning. Brush over chicken. Grill until internal temperature is 165F.
2. Spread basil pesto on sourdough slices.
3. Assemble sandwiches by layering chicken, tomato, and cheese. Grill sanwiches in panini press.