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
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