Magee's Chicken Pesto Panini
Yield: 8 sandwiches
Ingredients
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
Steps
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.