A delightful twist on the classic grilled chicken sandwich, featuring a blend of cheeses, fresh basil pesto, and juicy tomatoes.
Slice the tomatoes into thin rounds and set them aside.
Use a sharp knife to ensure clean slices and prevent squishing the tomatoes.
Mix the mozzarella and parmesan cheeses in a bowl and set aside.
Mixing the cheeses ensures an even distribution of flavors.
Cut each chicken breast in half horizontally to create thinner pieces. Grill them on a grill pan over medium heat for about 3 minutes per side or until fully cooked.
Ensure the chicken is cooked through by checking that the juices run clear.
Spread butter on one side of each bread slice.
Softened butter spreads more easily and evenly.
Place the buttered side of the bread down in a skillet. Top each slice with the cheese mixture and cook over medium heat until the cheese melts and the bread is golden brown.
Cook the bread slowly to allow the cheese to melt without burning the bread.
Assemble the panini by layering the grilled chicken, tomato slices, and pesto sauce on half of the bread slices. Top with the remaining bread slices.
Press the panini gently to help the layers stick together.
Serve the panini warm and enjoy!
Pair with a side salad or soup for a complete meal.
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