Grilled Chicken Pesto Panini

Sandwiches make a great lunch, and this freshly made Grilled Chicken Panini sandwich is probably the best. It is loaded with grilled chicken, sundried tomatoes, mozzarella, onions & arugula & grilled to perfection.

📝 Ingredients

• 3 pieces of Chicken Breasts
• 1 teaspoon Garlic powder
• 1 teaspoon Dried cilantro leaves
• 1 teaspoon Paprika (adjust accordingly)
• 1 teaspoon Oregano
• 1.5 teaspoons Lemon Juice
• 1 teaspoon Crushed Black Pepper
• Salt to taste
• 2 tablespoons Oil - to grill Chicken
• 6 Slices of Pepperidge Farm Farmhouse® Hearty White Bread
• 1 cup Fresh Pesto
• 10 slices of Sun dried tomatoes
• 6 slices of Mozzarella cheese
• 1 small Onion cut into rounds
• 1 cup Arugula Leaves or Lettuce leaves
• 1/2 cup Sriracha mayo

👨‍🍳 Instructions

1. 1Assemble: spices for chicken.
2. 2Wash the chicken well. Pat it dry. Transfer it to a plastic bag and toss in all the dry spices. Rub the spices all over the chicken until it is well coated. Let it marinate for 20 minutes.
3. 3Heat and grease a griddle. Add marinated chicken pieces and cook on medium-low flame until its done, keep flipping occasionally.
4. 4Chicken is cooked well. To check for doneness, insert a fork in the chicken - it should go through with ease.
5. 5Assemble: ingredients listed under 'Sandwiches'.
6. 6Spread pesto on one slice of Pepperidge Farm Farmhouse® Hearty White Bread and the top other bread with sriracha mayo.
7. 7Top the slice with cheese slices.
8. 8Add Sundried tomatoes + onion rings.
9. 9Generously add a layer of arugula leaves.
10. 10Add a final layer of cheese slice and finish the sandwich off with the top slice bread. You can enjoy the sanwich as is.
11. 11Or briefly toast the sandwich in a panini maker until it starts to brown. Serve warm.