Chicken Pesto Panini

Ingredients

• Olive oil

  Salad or cooking

  0 tsp or 0g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  2 oz or 57g

• Ciabatta Roll

  BJ's

  1 roll or 100g

• Beefsteak Tomato

  Freshdirect

  ½ medium tomato or 74g

• Basil Pesto

  Kroger

  ½ oz or 14g

• Boneless Skinless Chicken Breasts

  Perdue

  8 oz or 224g

Directions

1. In a large cast iron skillet over medium heat, heat 2 tablespoons oil. Season chicken with oregano, red pepper flakes, salt and pepper. Add chicken to skillet and cook until golden and cooked through, 7 minutes per side. Remove from pan. Build panini: Slice ciabatta roll in half, then spread about 1/4 of the pesto on bottom half of roll. Top with tomato, chicken, and mozzarella. Spread remaining pesto on the top half of each roll. Heat panini press and add panini, cook until roll is golden and cheese melts.
2. *Optional* If you don't have a panini press heat a grill pan with remaining 2 tablespoons oil instead. Cook until bottom is golden and cheese is starting to melt, 5 minutes. Flip then place a heavy skillet on top of sandwich and press down to flatten panini. Cook until golden and cheese is completely melted, another 5 minutes.
3. Recipe by: Makinze Gore (source: https://www.delish.com/cooking/recipe-ideas/a23365368/how-to-cook-a-panini/)