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Southwestern Chicken Panini




Source of Recipe


Internet


List of Ingredients




2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
juice of ½ a lime
pinch of salt
2 tablespoons olive oil
¼ cup mayonnaise
1 tablespoon canned chipotle chile in adobo, minced
½ teaspoon sugar
4 slices white or wheat sourdough bread, ½-inch thick
softened butter
2 ounces pepper Jack or Havarti cheese, thinly sliced
3 ounces rotisserie chicken, torn in large pieces



Recipe



Pulse cilantro, garlic, jalaño, lime juice, and salt for the pesto in a food processors until minced; scrape down sides of bowl. With machine running, drizzle olive oil in until paste forms.

Combine mayonnaise, chipolte, and sugar in a small bowl.

Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 tablespoon pesto on the other two slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.

Toast sandwiches in a skillet or panini press.