Pressed Chicken-Pesto Melt

A Creole dish from The Grocery restaurant in the Garden District of New Orleans.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Sun-Dried Tomato Pesto

• 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

• Assembly

•  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

Directions

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.