Grilled Chicken Al Forno Panino

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Description:

Courtesy of cooking with Carando and Chef Rich Camerota, 2008

Ingredients:

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

Instructions:

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.

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