Summer pesto is a great thing. And one of its best qualities is its ability to freeze.
So it was with great anticipation that we pulled some of our 2012 summer pesto from our freezer and paired it simply with cooked chicken breast.
Add in a couple of other ingredients and we had simple and easy Chicken Pesto Paninis.
Chicken Pesto Paninis
serving size: 2 paninis
1/4 cup pesto
1/4 cup light mayo
2 medium chicken breasts, cooked and sliced
1 loaf French bread, cut into about half-inch slices
1. Take one slice of French bread and brush a little bit of mayo and pesto on it. Top with a couple of pieces of sliced and cooked chicken. (Ours was seasoned simply with salt and pepper.)
2. Top with a few slices of Parmesan and the other slice of French bread.
3. On a stovetop griddle, cook panini until golden brown on one side, about 3 to 5 minutes. Then flip to other side and cook until golden brown.