Grilled Chicken and Roasted Red Pepper Panini

Recipe

■2 whole Boneless, Skinless Chicken Breasts
■3 Tablespoons Prepared Basil Pesto
■1/4 cup Mayonnaise
■2 whole Red Bell Peppers
■8 whole Slices Provolone Or Mozzarella Cheese
■8 slices Good Whole Grain Sandwich Bread
■4 Tablespoons Butter, Softened

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)

In a mix pesto with may-o to make a pesto may-o.
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Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight. Set the remaining May-o in fridge to chill until ready to use the rest.

I just smeared some extra pesto, onto the chicken breasts and grilled it immediately
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After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.
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ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.)
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Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

To make the panini, spread generous amounts of may-o, pesto spread on one side of all the pieces of bread.
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On four of the pieces, arrange 1/4 of the chicken slices,
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1/4 of the pepper slices,
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and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker
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or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Slice sandwiches in half and serve immediately. Delish!
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I served mine with sweet potato fries…
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