|1||package PERDUE® FRESH CUTS™ Thin Sliced Boneless Skinless Chicken Breasts|
|large red bell pepper, sliced|
|medium red onion, sliced|
|3||tbsp. olive oil|
|1/4||tsp. black pepper|
|1||(7-ounce) tub prepared pesto|
|8||slices Italian bread or 4 sandwich rolls|
|8||slices provolone cheese|
In a bowl, toss the thin sliced chicken breasts with 4 tablespoons of pesto and 1 tablespoon of olive oil. In another bowl, toss the peppers and onions with the remaining 2 tablespoons of olive oil, salt and pepper.
Preheat a grill or grill pan to medium-high heat. Grill the chicken and vegetables until the vegetables are tender and slightly charred and the chicken is cooked through, about 2 to 3 minutes per side. The chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove the chicken and vegetables from the grill.
Lay the 8 slices of bread on a sheet tray or cutting board. Spread the remaining pesto on the bread. On 4 of the bread slices, layer a slice of Provolone cheese, a chicken slice, onions, peppers and another slice of Provolone cheese. Top with the remaining 4 slices of bread, pesto side down.
Turn the grill or grill pan down to medium-low heat. Place the paninis on the grill. Place a heavy cast-iron skillet or panini press on top of the sandwiches. Grill for 2 to 3 minutes, until the bread is crisp. Remove the skillet, turn the paninis over and continue pressing with the skillet for another 2 to 3 minutes, until the bread is crisp and the cheese is melted. Remove each Grilled Vegetable and Pesto Chicken Panini from the grill and cut it in half. Serve with potato chips and a glass of lemonade or pinot grigio.
This is a great way to use any vegetables that you have on hand! Try with zucchini, yellow squash or even broccoli rabe.