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1
The pesto: Place roasted red bell peppers in the bowl of a food processor.
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2
Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice.
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3
Pulse until combined.
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4
While the food processor is running, slowly pour in olive oil.
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5
Season with salt and pepper.
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6
Set the pesto aside.
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7
The panini: Preheat grill to medium-high heat.
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8
Season chicken breasts with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
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9
Grill until cooked through, about 5 minutes per side.
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10
Remove from the grill.
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11
Let rest 10 minutes, then cut into 1/2-inch slices, crosswise.
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12
Set aside.
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13
Cut summer squash lengthwise into four 1/2-inch slices.
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14
Place in a medium bowl and toss with olive oil, remaining kosher salt and freshly ground black pepper.
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15
Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.
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16
Cut ciabatta rolls in half horizontally.
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17
Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll).
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18
Place 4 or 5 slices of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.
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19
Place panini in a preheated panini maker or grill pan.
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20
If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker.
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21
Cook until the bread is toasted and the cheese is starting to melt.
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22
Cut in half and serve immediately.
