By my3girlz on September 27, 2006
"I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought."
Serving Size: 1 (317 g)
Servings Per Recipe: 1
"A very simple and delicious combination! I used Montreal Steak seasoning instead (what I had on hand) and substituted ciabatta bread. Would love to try it with sourdough next time. Thanks for the recipe!"
"Delicious recipe!! I followed the recipe exactly using some of my own homemade pesto sauce. Very simple and easy dinner for a weeknight! Thanks for posting! I will definitely make this again."
"Very good. I also used a grill pan with a heavy pan on top. I thought I would be clever and not get butter on the bottom of the heavy pan by putting some foil in between the panini and the pan. Bad idea. After I flipped the panini, the top side got a little soggy with the steam the foil generated. Still a delicious sandwich. Thanks!"
"Outstanding panini!! It has A LOT of my favorite flavors in it and I was not disappointed with the outcome!! I thought I had Montreal seasoning and I didn't, so I used Rotisserie chicken seasoning instead. It was GREAT!! I had to make DH and co-worker another one!! What a great little one you have been for PAC Fall 06!! Robin (Your PAC Mommy)"