1/2 cup mayonnaise

1/4 cup prepared basil pesto

8 slices rustic Italian bread or 4 Italian sandwich rolls

2 to 3 tomatoes, sliced

8 oz. Carando® Hot Capicola, thinly sliced

8 slices Provolone cheese

extra virgin olive oil

Mix the mayonnaise and pesto together. 

Preheat electric sandwich grill press. 

Spread 1 tablespoon pesto-mayonnaise onto 1 slice bread. Layer 1 chicken beast half, 2 to 3 tomato slices, 2 oz. hot capicola and 2 slices Provolone cheese on to bread. Spread 1 tablespoon pesto-mayonnaise onto another slice bread; top sandwich. Repeat with remaining ingredients to make 4 sandwiches. Lightly brush each side of panini sandwich with olive oil. 

Grill 3 to 5 minutes until bread is golden brown and cheese has melted.