when i originally made this mesquite chicken and basil pesto panini, it was just a blend of all the things i know I like, the chipotle gouda cheese, basil pesto, a buttery toasted piece of bread. =) a perfect lunch/snack..
well, this perfect snack turned into a faux menu item and the island in my kitchen turned into the point of sale in a cafe. before i knew it, i was shelling out panini’s and the half of my OWN panini – had disappeared. #rude.
the mesquite seasoning was a lucky grab at world market, it’s inexpensive and it makes everything taste pretty good… no – this is not a paid advertising post – i genuinely have put this stuff on quite a bit of things.. anndd.. I’m probably going to find more things I can put it on. =)
slice chicken breast in half and season with mesquite seasoning, garlic powder and salt. let it rest for about 20 minutes and then grill.
in a bowl, whisk together one teaspoon of mayonnaise and one teaspoon of basil pesto sauce. set aside...
spread basil pesto mixture onto torta bread, then later one side with a slice of miss cheese and the other side with a slice of chipotle gouda cheese. begin layering ingredients: spinach and sliced tomatoes, placing the grilled chicken smack dab in the middle.
in a panini press, a george foreman grill, a non-stick skillet heavily buttered grill the panini until the cheese melts into everything else. i would suggest a panini press or george foreman grill for two important reasons: 1. it will allow you to grill both sides of the panini without the risk of your contents falling apart and 2. the weight of the panini press/george foreman grill is gentle enough to press the panini and create a seal around everything inside.