Feed 4 for $20 Chicken Pesto Panini

Feed 4 for $20 Chicken Pesto Panini

Author

Matt Lott

Prep Time

5 minutes

Cook Time

20 minutes

Servings

4

Ingredients

• 1 large loaf of French bread
• 2 pounds chicken thighs
• 3 medium-sized tomatoes, sliced
• 1 (8-ounce) jar pesto
• 12 ounces mozzarella, sliced
• 2 tablespoons Italian herb seasoning or Blackstone Chicken Griddle seasoning
• Salt and pepper, to taste
• Vegetable oil, for the griddle

Directions

1. Trim any excess fat off the chicken thighs. Place the chicken into a medium mixing bowl, drizzle a small amount of vegetable oil over the top, then season with Italian seasoning, salt, and pepper.
2. Preheat a Blackstone griddle to medium-high heat. Add the chicken thighs and sear on both sides. Cook for 6-7 minutes or until the chicken reads 165F internally.
3. Cut the French bread in half and place it on the griddle to toast. While the bread is toasting, top the cooked chicken with mozzarella slices. Cover the chicken with a basting dome and let the cheese melt.
4. Once the bread is toasted, spread pesto onto both sides. Layer the sliced tomatoes, then top with the chicken and melted mozzarella.
5. Close the sandwich. Press the sandwich onto the griddle with either two griddle presses or a couple of heavy cast iron pans. Press and sear on both sides until the bread is very crispy on both sides.
6. Remove the large sandwich from the griddle and cut it into four portions. Serve immediately.