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Spring Chicken Panini
Servings 2 sandwiches
Ingredients
- 4 slices sourdough bread
- 2 slices provolone cheese
- 1/3 cup shredded Parmesan cheese
- 3/4 cup shredded chicken*
- 1/3 cup spinach leaves loosely packed (10-12 leaves)
- 2 tablespoons shaved asparagus ribbons**
Honey Mustard Sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoon mayonnaise
Pesto Mayonnaise
- 1 teaspoon basil pesto
- 1/4 cup mayonnaise
Instructions
- In a small bowl combine the ingredients for the honey mustard sauce. Spread mixture on one side of bread.
- In another small bowl combine the ingredients for the pesto mayonnaise. Spread mixture on other slice of bread.
- Top with shredded Parmesan cheese, followed by spinach, asparagus, chicken. Top with slice of provolone followed by other slice of bread.
- Preheat grill pan to medium heat or panini press until ready. Grill for 2-3 minutes, then flip over and press down with another pan to add weight. Or if using panini press until it signals it's done.
Notes
*I used Rotisserie chicken
**Using a vegetable peeler, peel asparagus into ribbons
**Using a vegetable peeler, peel asparagus into ribbons
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