Pressed Chicken-pesto Melt

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups sun-dried tomatoes, julienned
• 20 garlic cloves, minced
• 1/2 lb fresh basil
• 2 cups parmesan cheese, grated
• 1/2 cup balsamic vinegar
• 1 cup olive oil
• french bread
• sun-dried tomato pesto
• mayonnaise
• creole mustard
• 4 boneless skinless chicken breast halves, grilled
• 1 sweet onion, sliced and sauteed
• 8 slices provolone cheese

Recipe

• 1 sun-dried tomato pesto.
• 2 lightly pack the tomatoes into a 2 cup measuring up. cover with very hot water until just immersed. set aside.
• 3 use a processor until the garlic cloves are chopped finely.
• 4 remove the stems from the basil and add the leaves to the food processor. pulse until no whole leaves remain.
• 5 add the tomatoes and the liquid they soaked inches process until smooth.
• 6 add parmesan cheese, vinegar, and oil. process until smooth.
• 7 preheat a panini-press up to 125°f.
• 8 cut the french bread into 8" lengths. slice in half lengthwise. spread the top with sun-dried tomato pesto and spread the bottom with mayonnaise and creole mustard.
• 9 layer the chicken breast on the bottom slice of bread. top with sautéed onion and two slices of provolone cheese. place top slice of bread.
• 10 press for about 10 minutes, or until bread is golden and cheese is melted.