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1
CHICKEN
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2
Slightly flatten chicken with a mallet (just until uniform thickness.)
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3
In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper.
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4
Add half the mixture to a ziploc bag with the chicken breasts.
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5
Smush around to coat the chicken, then refrigerate for several hours or overnight.
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6
After marinating, heat heavy skillet or grill to medium.
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7
Grill or cook chicken until done.
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8
Slice chicken into strips.
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9
SPREAD
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10
In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture.
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11
Cover with plastic wrap and refrigerate until needed.
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12
ROASTED RED PEPPERS
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13
If you have a gas cooktop, blacken red peppers directly over the flame.
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14
(If you do not have a gas cooktop, blacken them directly under the oven broiler.)
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15
Completely blacken/char on all sides, then immediately seal in a ziploc bag.
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16
Allow peppers to sit, sealed, in the bag for at least 20 minutes.
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17
When cool enough to handle, remove from bag and use fingers to slip off the blackened skin.
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18
(Dont be afraid to leave some black bits!)
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19
Lop off the top, cut in half, then seed and slice into strips.
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20
Set aside.
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21
TO ASSEMBLE
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22
To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread.
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23
On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone.
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24
To with the other four pieces of bread with the spread face down.
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25
Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat.
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26
(If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)
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27
Slice sandwiches in half and serve immediately with cold grapes.
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28
Delish!
