Friday, November 02, 2012


makes four panini sandwiches

2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010