I have not published many recipes of sandwiches or sandwiches on my blog, because most of the time I don’t think you need a recipe to create a delicious Italian sandwich as long as you use the best quality ingredients. I decided to share this recipe, however because it is so easy to put together and when I served it to the family recently got enthusiastic reviews.
This is a kind of variation of a traditional chicken salad sandwich, but the addition of pesto completely changes the favor. You can create your homemade pesto or buy a good quality purchased brand. I love the pesto sold in Costco and I always have a jar in my refrigerator to be used for fast pasta dishes or to spread salmon or grilled chicken.
You can use any chicken cooked in this recipe that makes the use of leftovers excellent, or you can simply buy a riding chicken. The addition of grated Fontina Fontina cheese helps to keep everything together when you put it in Panini’s press and you end up with a delicious cross between a chicken salad sandwich and a grilled cheese.
If you do not have a press of sandwiches, you can cook the sandwiches in a pan above the stove with a weight above it. Do not jump this step, as the crunchy bread works so well with the creamy chicken salad and the melted cheese.
Enjoy your meal!
Deborah Mele
Ingredients
2 cups of grated or chopped cooked chicken (see notes above)
3/4 cup of olive oil mayonnaise
2 tablespoons of prepared pesto
1/3 cup of finely chopped celery
Salt and Pepe
1 1/2 cups of Asiago or Fontina cheese
8 slices crunchy Italian bread
Olive oil
Instructions
- In a medium -sized bowl, mix the chicken, mayonnaise, pesto, celery, salt and pepper.
- Preheat sandwiches press of the upper plate pot for stove.
- Divide the chicken mixture into 4 slices of bread, then add the cheese.
- Cover the sandwiches with the other slices of bread, then brush both sides with olive oil lightly.
- Place the sandwiches on the plate, close and cook until the reading is brown and the cheese has melted, about 7 minutes.
- Cut the sandwiches in half and serve immediately.
