Caprese Chicken Panini

In my opinion, you just CAN'T go wrong when it comes to fresh mozzarella and tomato!  I could eat it for breakfast, lunch, AND dinner!  I have made this panini before without the chicken, and it is still a favorite of mine!  This is the first time I tried adding a little mayo to my pesto...it was great, but also okay if you leave it out of course!  

Mmmm...wish I still had some of this left!

Ingredients:

Panini:

4 Grilled Boneless Chicken Breasts

4 Ciabatta Rolls 

Fresh Mozzarella - 4 slices (about 1/2 inch thick)

1 large tomato - sliced

roasted red peppers - about 1 cup sliced

balsamic vinegar - for drizzling

Pesto Aioli:

1 cup of packed basil leaves

1 tbsp. of toasted pine nuts

1 garlic clove

1 tsp of lemon juice

1 tbsp. of extra virgin olive oil

1/2 cup of light mayo

Directions:

1.  Prepare Pesto Aioli by pulsing all ingredients in a food processor until smooth (add extra olive oil if needed).

2.  Spread aioli on each side of the ciabatta.  On bottom slice of ciabatta assemble panini with chicken, a slice of mozzarella, a slice of tomato, and some roasted red pepper.  Drizzle with a little balsamic vinegar, then top with other side of the ciabatta.

3.  Cook the panini on a panini press until golden brown, and cheese inside just starts to melt.  

***I added a slice of prosciutto to hubby's...he LOVED it!