Grilled Chicken, Bacon & Smoked Gouda Panini with Pesto Mayonnaise

1. 1

   Preheat a panini press or a grill pan set over medium-high heat.

2. 2

   If using a grill pan, wash and cover a brick in aluminum foil.

3. 3

   This can be placed on top of the sandwich to mimic a panini press.

4. 4

   In a large skillet, cook bacon until crispy.

5. 5

   Drain on a piece of paper towel.

6. 6

   In a medium bowl, stir together mayonnaise and pesto.

7. 7

   Cut ciabatta rolls in half horizontally.

8. 8

   Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll.

9. 9

   Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

10. 10

    Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach.

11. 11

    Close the sandwich and place in a preheated panini maker or grill pan.

12. 12

    Cook until the bread is toasted and the cheese is starting to melt.

13. 13

    Cut in half and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.