Celebrate The Day with a Pesto Chicken Panini

I know, it’s Friday. You were probably expecting some sea food or meatless pasta, right? After all, as Old School Traditional Catholics, we don’t eat meat on Fridays. And we won’t. We’re actually having Tilapia in a Lemon Caper Sauce this evening. Don’t worry, I’ll be sharing that recipe soon enough.

Today is National Panini Day. I realize not everyone is Catholic, and not all Catholics abstain on Fridays, so I’m going to go ahead and share something for you, a warm chicken sandwich.

Gosh, it’s been a lifetime since by sister took me to lunch and I had my first ever Panini. It was love at first bite. Can you believe it – we were eating at Macy’s. Yeah, the department store. I’m not sure the store still exists, and if it does, I don’t think they are serving lunch anymore. Times have changed so very much. I don’t know how the younger folks do it. Shop on line for everything. Sure, I shop on line for some things – but clothes and shoes, nope. I need to see how a dress hangs or walk in those shoes before making up my mind. I get you can return stuff – but what a hassle! I miss walking into a Sears and smelling the popcorn. Yeah, that was way back in the stone age.

We aren’t here to reminisce, are we? Did you know that a form of the Panini has been around since the 16th Century, when the sandwich appeared in an Italian Cookbook. While the first reference to a Panini in the U.S. dates to 1956 (we’re a bit slow), it became trendy in the 1980s. I guess that makes me really behind the times then. No matter, what’s not to love about a Panini? It’s warm, it’s delicious and makes for the perfect lunch or light supper. So happy National Panini Day everyone!

Sourdough Pesto Chicken Panini
1/2 Red Onion
4 tablespoons Butter
8 slices Sourdough Bread
16 oz sliced Deli Roasted Chicken Lunchmeat
8 tablespoons Basil Pesto
4 slices Provolone Cheese

Heat Panini press. Gather ingredients. Peel and thinly slice onion into slivers, set aside.

Lightly butter one side of each bread, place bread buttered-side down on a cutting board. Spread about 1/2-tablespoon of Pesto on each slice of bread. Divide chicken, place atop four slices of bread. Top chicken with onion slivers and a slice of cheese. Close sandwich with remaining slices of sourdough, buttered side up.

Place sandwiches on the heated Panini press, grill until cheese melts and the bread is golden, about 6 minutes. Cook in batches if necessary to avoid over-crowding the grill.

Sandwiches are awesome with Pasta Salad on the side for a satisfying but light supper.

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Blessed are they who are persecuted for the sake of righteousness;
for theirs is the Kingdom of heaven.