Chicken and Pesto PaniniDownload
Preparation Time10 minutes
In a large cast iron skillet over medium heat, heat 2 tablespoons oil. Season chicken with oregano, red pepper flakes, salt and pepper. Add the chicken to skillet and cook until golden and cooked through
Slice ciabatta rolls in half, then spread about ¼ of the pesto on bottom half of each roll. Top with tomato, chicken, and mozzarella. Spread remaining pesto on the top half of each roll.
Heat a grill pan with remaining 2 tablespoons oil and add one panini. 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. Repeat with remaining panini
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