Feed 4 for $20 Chicken Pesto Panini

Directions

1. 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. 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. 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. 4

   Once the bread is toasted, spread pesto onto both sides. Layer the sliced tomatoes, then top with the chicken and melted mozzarella.

5. 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. 6

   Remove the large sandwich from the griddle and cut it into four portions. Serve immediately.