Chicken-Pesto Panini with Mozzarella
Credit: The Weeknight Cook by Williams-Sonoma
Basil Pesto- 6 tablespoons
Crusty white sandwich bread- 8 slices
Fresh mozzarella-10 oz, cut into 16 thin slices
Rotisserie chicken- thinly sliced breast meat
Arugula- 6 cups, stems removed
Unsalted butter- 6 tablespoons at room temperature
- Prepare the sandwiches~
Spread the pesto on the bread slices. For each sandwich, layer 2 cheese slices, one-fourth of the chicken, one-fourth of the arugula, and 2 more cheese slices.
- Refrigerate the sandwiches~
Spread both sides o each sandwich with one-fourth of the butter. Put the sandwiches on a sheet of waxed paper and refrigerate until the butter is firm, about 20 minutes.
- Cook the sandwiches~
Preheat a ridged grill pan or frying pan over medium heat until hot.(I used my George Foreman grill.) Place 2 sandwiches in the pan and weight with a second frying pan. Cook until the undersides are golden, about 2 ½ minutes. Turn and weight the sandwiches again. Cook until the second side is golden, about 2 ½ minutes more. Repeat with the remaining sandwiches. Cut the sandwiches in half and serve.